Baked Snapper

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Red Snapper Whole, 3 to 4 Pounds

Half Yellow Onion, Chopped

One Carrot, Chopped

2 Stalks Celery, Chopped

Five Cloves Garlic, Diced

Two Lemons, Sliced

Two Limes, Sliced

One Orange, Sliced

Sprig Thyme

Sprig Rosemary

Sprig Tarragon

Salt and Pepper

Extra Virgin Olive Oil

White Wine

Unsalted Butter


Season the fish with the olive oil, salt and pepper inside and out. Place the herbs and half of the sliced lemons, limes and oranges inside the fish (all this happens on a large piece of heavy duty aluminum foil).

Cover the fish with the chopped vegetables and the rest of the citrus. Pour the wine around the fish, place the butter on top of the fish, drizzle with olive oil and season again with salt and pepper.

Cover and seal tightly the remaining foil, place in the oven at 400 degrees and cook for 45 minutes.

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Baked Snapper

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American Indian Prints

by dotti1011 on October 11, 2012 10:27
You used American Indian Prints in a small space; I would like to know the site where the prints were found. I think the prints was of a chief wearing red garments or red headdress.

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