1.5 kg (2 - 3 lb) red snapper or red mullet
salt and freshly ground pepper
juice of 1 lemon
few sprigs of thyme
bay leaf
sprig parsley
4 allspice berries, crushed
4 cloves
salt and freshly ground pepper
juice of 1 lemon
few sprigs of thyme
bay leaf
sprig parsley
4 allspice berries, crushed
4 cloves
for the stuffing
1/2 onion
25 g (1 oz) butter
mushroom stalks from 100 g (4 oz) mushrooms, chopped
20 g (2 tbsp) breadcrumbs
30 g (4 tbsp) parsley, chopped
salt and freshly ground pepper
25 g (1 oz) butter
mushroom stalks from 100 g (4 oz) mushrooms, chopped
20 g (2 tbsp) breadcrumbs
30 g (4 tbsp) parsley, chopped
salt and freshly ground pepper
for the sauce
150 ml (1/4 pt) white wine
25 g (1 oz) butter
1 large onion, peeled and finely chopped
2 large tomatoes, peeled
100 g (4 oz) mushrooms, sliced
425 g (15 oz) can of tomatoes
25 g (1 oz) butter
1 large onion, peeled and finely chopped
2 large tomatoes, peeled
100 g (4 oz) mushrooms, sliced
425 g (15 oz) can of tomatoes
method
1. Clean and wash the snapper thoroughly.
2. Sprinkle inside and out with seasoning and lemon juice.
3. Make an S-shaped cut in the back and stuff with thyme, bay leaf, parsley, allspice and cloves.
4. Make the stuffing by sweating the onion in the butter until it is translucent, about 4 minutes on a low heat.
5. Add chopped mushroom stalks and continue cooking for a further 2 minutes.
6. Add the breadcrumbs and 7 g (1 tbsp) of the parsley and seasoning.
7. Put the stuffing into the fish stomach.
8. Lay the fish in a flat dish and pour over the wine. Bake for about 20 minutes at 170°C (350°F) Gas 4, covered with a lid or piece of foil.
9. Meanwhile melt the butter in a frying pan, add the chopped onion and cook until it is transparent.
10. Add the chopped fresh tomatoes and sliced mushrooms and cook for a few minutes on a low heat.
11. Then add the canned tomatoes, season and simmer for about 10 minutes.
12. After the fish has cooked for 20 minutes pour over the sauce. Continue cooking for a further 10 - 15 minutes.
13. Serve sprinkled with extra parsley.
2. Sprinkle inside and out with seasoning and lemon juice.
3. Make an S-shaped cut in the back and stuff with thyme, bay leaf, parsley, allspice and cloves.
4. Make the stuffing by sweating the onion in the butter until it is translucent, about 4 minutes on a low heat.
5. Add chopped mushroom stalks and continue cooking for a further 2 minutes.
6. Add the breadcrumbs and 7 g (1 tbsp) of the parsley and seasoning.
7. Put the stuffing into the fish stomach.
8. Lay the fish in a flat dish and pour over the wine. Bake for about 20 minutes at 170°C (350°F) Gas 4, covered with a lid or piece of foil.
9. Meanwhile melt the butter in a frying pan, add the chopped onion and cook until it is transparent.
10. Add the chopped fresh tomatoes and sliced mushrooms and cook for a few minutes on a low heat.
11. Then add the canned tomatoes, season and simmer for about 10 minutes.
12. After the fish has cooked for 20 minutes pour over the sauce. Continue cooking for a further 10 - 15 minutes.
13. Serve sprinkled with extra parsley.
serving amount
serves 4
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