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

• 50G Picard Chopped Flat Parsley
• - Thyme Bunched Herb
• 1 Bunch Spring Onions 1 Bunch
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 500 Ml Dios Baco Pedro Ximenez Sherry, 500Ml
• 600G Lurpak Slightly Salted Spreadable Butter
• 1 stick Organic Celery Stick
• 100 G Jumbo Garlic 100g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 150G Italian Lara Walnut Quarters, 150G
• 150G Mymoune Sugared Lemon Peel, 150G
• 750 Ml Alto De Bayna Barrica Red Wine, 750Ml
• - Natco Ground Nutmeg
• - Mill & Mortar Finishing Salt Flakes Gift Set

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, 1/4 cup of chopped parsley, 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 vegetable stock 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.