Serves 4-5

Big stuffed fish are baked in a slow oven, as you will see here. This recipe is also great for stripped bass and other 3- 6 pounders. This might be a more challenging recipe but it is worth it! This recipe goes great with boiled potatoes and a salad.

Ingredients Needed:

• 1 recipe stuffing with mushrooms and herbs
• 3-4 pound red snapper, whole
• 1 tablespoon vegetable oil
• 3 tablespoons butter
• ½ cup bottled lam juice
• ½ cup dry white whine
• ½ cup heavy cream
• ½ ripe olive
• 1 bunch parsley

Preheat the oven to 400 degrees and prepare the stuffing with the mushrooms and herbs. Then rinse and dry the fish, oil the head and tail. Line a 13 inch or 14 inch oven safe dish with aluminum foil about 30 inches long. Set the fish in the foil, open the body cavity and lightly pack with the stuffing. Cover from nose to tail with a thin pat of butter and bake for 30 minutes. Open the foil and pour the clam juice and whine, combined over the fish. Bake uncovered for another 30 minutes. Withdraw the baking dish from the oven. To drain all of the juice from the fish, make a two inch hole in the foil near the tail. Lift the fish in the foil onto a warm serving platter and cut away all of the foil you can see. Pour the cooking juice into a medium saucepan, place over high heat and boil, stirring often until reduced by half. At the same time, in a medium saucepan over high heat reduce the cream to half, stirring so that it won’t boil over. Combine the cream and fish juices and serve in a sauce boat. Press half of a ripe olive into the fish eye socket, surround the fish with parsley and serve at once.

Time 35 – 40 minutes prep, baking time 1 hour