Baked Red Snapper with Potatoes
1-2 Whole Red Snapper, cleaned andscaled
6 Large potatoes
2 tablespoons Butter
1/4 cup cream
1 teaspoon Caraway seed
Stuffing
1 lb Bacon strips
2 Tomatoes
1 white onion
1 Red bell pepper
2 Stalks celery
Cut up the bacon into 1/2 " squares. Mix with coarsely chopped pepper, tomato, celery, onion and fry until bacon is clear and starts releasing juices. Do not fry completely. Peel the potatoes, cut into circles 1/4 inch thick and parboil in water. Drain and spread on a dish buttered with 1 lb of butter, lightly sprinkle with caraway seed. Spread the rest of butter on top of potatoes. Bake uncovered at 350 deg.F for 1 hr. Mix half way through baking time. Use a dish with high side walls (1.5" or more), cream bubbles when boiling (next step).
After 1 hour place the fish stuffed with partially fried bacon and veggies on top of potatoes, pour the remainder of mixture (including juices) on top of fish and pour cream all over. Place in the oven for another 30 min. Do not use salt as bacon is salty enough. Garnish with a wedge of lemon and fresh green parsley.
Serves 4.
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