Baked red snapper with cucumber sauce recipe

Baked Red Snapper with Cucumber Sauce recipe

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Recipe intro

This recipe for baked red snapper with cucumber sauce is a delicious and healthy option for seafood lovers. The tender and flaky red snapper is seasoned with aromatic herbs and spices, then baked to perfection. The refreshing cucumber sauce adds a tangy and creamy element to the dish, making it a delightful combination of flavors. With its simple preparation and impressive presentation, this recipe is sure to impress your guests.

Keywords: baked red snapper, cucumber sauce, seafood, healthy, flavorful.

Baked red snapper with cucumber sauce recipe details

Baked red snapper with cucumber sauce recipe, recipe Rating: 4.7
Number of votes:118

Ingredients

1 whole red snapper (approximately 3 pounds)

2 cups boiled shrimp, chopped

1 cup mushrooms, chopped and sauteed in butter

1-1/2 cups bread crumbs

2 eggs

3 Tablespoons lemon rind

1/2 cup chopped parsley

2 Tablespoons chopped chives

1 small onion, minced

2 anchovies, mashed, or 1 teaspoon anchovy paste

Pinch thyme

Pinch basil

Pinch black pepper

1/4 cup dry vermouth

1/2 teaspoon salt

3 Tablespoons lemon juice

2 cans Chalet Suzanne Cucumber Soup

Parsley for garnish

Instructions:

Salt and pepper red snapper inside and out. Combine all ingredients except the cucumber soup. Add 1/4 to 1/3 of the soup to the mixture, enough to moisten. Stuff fish cavity with dressing. Put remaining dressing in greased baking dish. Pour cucumber soup over the fish. Bake fish and dressing at 350 degrees, basting the fish frequently until the fish is white and leaves bone easily. Do not overcook. To serve, place fish on serving platter and garnish with dressing and parsley.

Serves: 4 to 6