Herb-Stuffed Red Snapper With Walnut Crust Recipe

About this recipe

A flavorful baked red snapper dish stuffed with a savory herb and walnut mixture, perfect for a pescatarian dinner. The tender fish is complemented by a crunchy topping and a hint of citrus.

Ingredients

• 25 g Parsley
• 1 Kg Red Snapper
• 100 g Mother Dairy Salted Butter
• 100 g Celery
• 100 g Garlic - Single Clove
• 50 g The Select Aisle Bread Crumbs
• 500 g Nutraj Chilean Walnuts /Akhrot Inshell
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 80 g Knorr Vegetables Stock Cubes
• 250 g Spring Onion
• 10 g Fresh Thyme
• 50 g Snapin Nutmeg Powder
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 500 ml American Garden Apple Cider Vinegar
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)

Instructions

1. 1. Rub the red snapper inside and out with 2 tablespoons of lime juice and 2 tablespoons of sherry. Season with salt and pepper, then let it stand in the refrigerator for 1 to 2 hours.
2. 2. Preheat the oven to 375°F (190°C).
3. 3. Melt 6 tablespoons of butter in a skillet over medium heat. Add 1/2 cup of diced celery, 1 chopped scallion, and 1/2 clove of minced garlic. Sauté until tender, about 5 minutes.
4. 4. Stir in 2 cups of bread crumbs, 1 cup of chopped walnuts, 1/4 cup of chopped parsley, 1/2 teaspoon of grated lemon rind, 1/8 teaspoon of thyme, and 1/8 teaspoon of nutmeg. Mix well to combine.
5. 5. Stuff the red snapper with the prepared mixture, ensuring it is evenly filled.
6. 6. Place the stuffed fish in a baking pan and pour 1 cup of white wine over it. Bake for about 40 minutes, or until the fish flakes easily with a fork.
7. 7. Serve the baked red snapper hot, garnished with additional parsley if desired.