Baked Red Snapper or Bass

Serve some savory seafood

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From "

River Road Recipes

... The Textbook of Louisiana Cuisine," published in cooperation with your Daily Inbox Newsletter.



INGREDIENTS:

  • 1 large red snapper (5-8 pounds)
  • 4 Tablespoons butter
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1/4 cup chopped chives
  • 1/4 cup chopped parsley
  • 1 teaspoon dried tarragon
  • Salt and pepper to taste
  • 1/2 cup red wine
  • 2 cups canned tomatoes or 1 No. 2 can
  • 4 slices bacon

TO PREPARE:

Melt the butter and saute the green pepper and onion gently.  When they are tender, add chives, parsley, tarragon, salt and pepper, wine and tomatoes.  Place fish in a greased baking dish and top with strips of bacon.  Pour liquid mixture over the fish and bake at 350 degrees for 40 minutes.  Baste with the sauce and a little additional red wine.

SERVES:  8 - 10

 

 
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Copyright 1959 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes... The Textbook of Louisiana Cuisine  and other fine cookbooks, or call (225) 924-0298.

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