Prep 10 mins
Cook 35 mins
This is a great meal when you want to do something a little special after work. I serve this fish with steamed rice and a salad. Leaving the head on the fish gives you a juicier and more flavorful meal but if it really bugs you, just have the head removed. This recipe serves 2.
- 1 small red bell pepper, seeded and halved
- 1⁄4 cup sliced mushrooms
- 4 green onions, white part only
- 3 tablespoons butter (2 T. at room temp and 1 T. melted)
- 1 tablespoon olive oil
- 1 small celery rib, finely chopped
- 1⁄4 cup dried breadcrumbs
- 1 egg, beaten
- 1 teaspoon dry mustard
- 4 sprigs fresh thyme, leaves from
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 1 small red snapper, about 1 1/2 lbs.,cleaned
- cooking spray
- Heat oven to 400°.
- Combine red pepper, mushrooms and green onions in a food processor; pulse until finely chopped.
- Heat 2 tablespoons of the butter and olive oil in a medium skillet over medium-high heat; add bell peppers, mushrooms, onions and celery to skillet; cook until vegetables soften, about 3 minutes.
- Remove from heat; mix in bread crumbs, egg, mustard, thyme, red pepper flakes, salt and black pepper to taste.
- Line a baking sheet with foil and spray it with cooking spray.
- Fill fish cavity with stuffing, place on foil-line sheet and brush with melted butter.
- Bake until fish is firm and meat is flaky and moist, about 35 minutes.