Name: Stuffed Red Snapper
Yield: Serves Four
Ingredients: juice of 1 lemon; 2.5 ml/½ tsp chopped fresh tarragon; 4 small red snapper, about 450 g/1 lb each, filleted and heads and fins removed; 1 dill pickle, sliced; 1 egg white; sprigs of tarragon or sweet cicely plus pansies or other edible flowers, to garnish; lemon wedges, to serve; salt and ground white pepper; 25 g/1 oz/2 tbsp butter, melted; 40 g/1½ oz/¼ cup feta cheese or brinza, roughly crumbled; 350 g/12 oz fish fillets, such as carp, pike or sole, skinned; 40 g/1½ oz/¾ cup fresh breadcrumbs

Preparation info

Serves
Four

Difficulty
Easy

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.

Ingredients

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

Method

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.
Put the fish fillets in a food processor with the egg white, tarragon, dill pickle, breadc

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Stuffed Red Snapper

Ingredients

Method

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