Greek Stuffed Whole Red Snapper

Greek Stuffed Whole Red Snapper

20 MINPrep Time

15 MINCook Time

35 MINSTotal Time

THIS STUFFED WHOLE RED SNAPPER IS BURSTING WITH GREEK FLAVORS AND TOPPED WITH A SIMPLE SUMMER TOMATO SALAD FOR A LIGHT GOURMET MEAL.

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INGREDIENTS

• 2 pounds whole red snapper (1 large fish or 2 smaller), butterflied and deboned
• 1/2 cup almonds
• 1/3 cup sun-dried tomatoes
• 1/3 cup pitted Kalamata olives
• 1/2 cup parsley/basil leaves (whatever measurement of each to constitute 1/2 cup total)
• 1 clove garlic
• 2 1/2 tablespoons extra virgin olive oil, divided
• Salt and pepper to taste
• 1/2 cup halved cherry/grape tomatoes
• 2 tablespoons sliced red onion
• 1/2 tablespoon red wine vinegar

INSTRUCTIONS

1. Preheat oven to 425 degrees and line a baking sheet with aluminum foil.
2. Place the fish on the baking sheet, open the fish so that all the flesh/filet is exposed and season with salt and pepper.
3. Place the almonds, sun-dried tomatoes, olives, parsley/basil and garlic in a food processor. Process until chopped. Add 1 tablespoon of the olive oil into the food processor with it running and continue processing until finely chopped. You want it to be a spreadable texture but not quite as smooth/liquid as pesto would be. Season with salt and pepper to taste.
4. Stuff the filets with the mixture and close the filet so that the fish looks whole again.
5. Drizzle with the outside of the fish with 1 tablespoon of olive oil and place in the oven for about 20 minutes. The outside should be crispy while the inside flesh should be just done.
6. While the fish cooks, combine the tomatoes and red onion with the remaining 1/2 tablespoon of olive oil and vinegar and toss to combine.
7. To serve, plate the fish and spoon the tomato mixture on top.
8. Garnish with additional parsllsey and/or basil.

RECIPE NOTES

Serve with simple roasted potatoes for a light meal.