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STUFFED RED SNAPPER

STUFFED RED SNAPPER


1 red snapper, about 550 g in weight, cleaned

25 g butter or margarine

1 large bunch of watercress, about 75 g, washed and finely chopped

50 g (2 oz) spring onions, trimmed and finely chopped

175 g (6 oz) firm Brie, rinded and roughly chopped

salt and pepper


  1. Place the fish in a shallow ovenproof dish. Melt the butter in a frying pan, add the watercress and all but 15 ml onions and fry gently for 1-2 minutes, until softened.

  2. Remove from the heat and stir in the chopped Brie. Season. Spoon to thirds of the mixture into the cavity of the fish. Spread the remainder over the fish to cover completely, excluding the head and tail.

  3. Bake in the oven at 200°C mark 6 for about 30 minutes. Place under a hot grill for 3-4 minutes, until well browned. Remove head and tail before serving. Sprinkle with the reserved chopped onion.
    Serves 2


STUFFED RED SNAPPER

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