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Prep Time: Cook Time: Total Time:
Baked Snapper with Rice, Spinach and Parmesan
1, 1 1/2 lb. snapper
olive oil
Stuffing:
2/3 cup long grain rice
1 tablespoon butter
1 onion, finely chopped
1 clove garlic, chopped
2 cups chopped fresh spinach
1/4 cup grated parmesan cheese
pinch of nutmeg
salt and freshly ground black pepper
Cut through the flesh of fish on either side of the backbone. Snip the backbone with kitchen scissors, just behind the head and before the tail. Remove backbone, other bones and all the stomach contents.
Rinse fish and dry thoroughly with paper towel. Cook the long-grain rice in a pan of simmering water until tender. Rinse through with hot water while draining.
Melt the butter in a heavy-based frying pan over a medium heat. Add the onion and saute until tender, add garlic, cook until transparent. Add spinach and saute for 2 minutes or until the spinach is soft. Remove garlic and spinach from heat. Add rice, parmesan and nutmeg, and mix well. Season with salt and pepper.
Fill the fish with the stuffing, pushing well down into the cavity. Loosely stitch opening with needle and thread or secure with fine skewers. Brush the fish with olive oil and place on an oven tray.
Bake at 180 degrees for approximately 30 minutes or until fish is cooked through, the flesh begins to flake when tested with a fork. Rest for 10 minutes in a warm place. Can also be barbecued.
Serves 4.
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Baked Snapper with Rice, Spinach and Parmesan
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Category: Recipes
Prep Time: Cook Time: Total Time:
Baked Snapper with Rice, Spinach and Parmesan
1, 1 1/2 lb. snapper
olive oil
Stuffing:
2/3 cup long grain rice
1 tablespoon butter
1 onion, finely chopped
1 clove garlic, chopped
2 cups chopped fresh spinach
1/4 cup grated parmesan cheese
pinch of nutmeg
salt and freshly ground black pepper
Cut through the flesh of fish on either side of the backbone. Snip the backbone with kitchen scissors, just behind the head and before the tail. Remove backbone, other bones and all the stomach contents.
Rinse fish and dry thoroughly with paper towel. Cook the long-grain rice in a pan of simmering water until tender. Rinse through with hot water while draining.
Melt the butter in a heavy-based frying pan over a medium heat. Add the onion and saute until tender, add garlic, cook until transparent. Add spinach and saute for 2 minutes or until the spinach is soft. Remove garlic and spinach from heat. Add rice, parmesan and nutmeg, and mix well. Season with salt and pepper.
Fill the fish with the stuffing, pushing well down into the cavity. Loosely stitch opening with needle and thread or secure with fine skewers. Brush the fish with olive oil and place on an oven tray.
Bake at 180 degrees for approximately 30 minutes or until fish is cooked through, the flesh begins to flake when tested with a fork. Rest for 10 minutes in a warm place. Can also be barbecued.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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