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Ingredients
- 1 x Red Snapper about 4 to 5 pounds
- Â Â Salt
- Â Â Pepper
- Â Â Extra virgin olive oil and butter
- 2 x Onions, (large)
- Â Â Liver of fish or possibly chicken liver
- 1/3 c. Pine nuts
- 1 c. Rice
- Â Â Water or possibly fish stock
- 4 med Potatoes, sliced thick
- Â Â Parsley
Directions
- Preheat oven to 330 degrees. Gut the fish and wash it, making an incision in the belly through to the bone. Put it in a pan and add in salt, pepper, and brush some extra virgin olive oil, and a little butter. Saute/fry the minced onions and the liver till it is golden brown in color. Add in the pine nuts and rice. Add in some water or possibly fish stock. Cook rice about seventy percent. Stuff the fish from the head to the belly. Fill the whole cavity. Sew the cavity shut to prevent the stuffing from leaking out. Add in some thick sliced potatoes to the bottom of the pan. Add in some salt and pepper to the potatoes. Sprinkle the fish and the potatoes with the finely minced parsley and place in the oven. Bake for 40 min at 350 degrees.
- Yield: 6 to 8 servings, depending on fish size
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