Stuffed Red Snapper

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Snapper, filled with a feta, pickle and herb-infused fish mousse and roasted, makes a wonderful main course for a dairy meal.


  • 4 small red snapper, about 450 g/1 lb each, filleted and heads and fins removed
  • juice of


  1. Preheat the oven to 180°C/350°F/Gas 4. Wipe out the snapper and pat dry, removing any membrane with a little salt. Liberally rub the lemon juice inside the fish.
  2. Put the fish fillets in a food processor with the egg white, tarragon, dill pickle, breadc