Baked Red Snapper with Shrimp and Oyster Dressing

Preparation info
  • Yield:

    4 to 6

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 red snappers (2½ to 3 pounds each)
  • 5 slices of bread


  1. Preheat the oven to 350 degrees.
  2. The snappers should be split and eviscerated, but not cut completely through. Heads may be cut off, but the final result looks better, and the juices stay in the fish more satisfactorily, when heads are intact. The fish