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Fabulous Recipes

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Baked Snapper

 

Ingredients

1.5 kg snapper

¼ cup water

60g butter

¼ cup lemon juice

2 tomatoes

2 onions, finely chopped

2 tablespoons chopped parsley

½ cup long grain rice

1 onion

1 stick celery, finely chopped

125g mushrooms, sliced

60g butter, melted

½ teaspoon grated lemon rind

salt and pepper

 

Method

Boil rice in water for 15 minutes or until just tender, and drain. Melt butter in pan, add onions, celery, and mushrooms, saute until onions are transparent. Add sauteed vegetables to rice and mix well.

Wash and scale fish and pat dry with absorbent paper. Pack stuffing firmly into fish and place in a large, greased baking dish with water. Brush with melted butter and pour over lemon juice. Bake in a moderate oven for 20 minutes brushing occasionally with pan juices.

Cut tomatoes into slices. Peel and slice onions. Arrange tomato and onion slices alternately on top of fish and bake a further 25 minute.

Serve with chopped parsley and lemon wedges.

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