1 large snapper
Salt and black pepper to taste
Stuffing
3 cups of breadcrumbs
1 cup of butter
2 cups of white wine
3 tomatoes cut into cubes
15 cloves of garlic minced
Salt and black pepper to taste
Optional: Large rectangular baking dish
1 large snapper
Salt and black pepper to taste
Stuffing
3 cups of breadcrumbs
1 cup of butter
2 cups of white wine
3 tomatoes cut into cubes
15 cloves of garlic minced
Salt and black pepper to taste
Optional: Large rectangular baking dish
Clean the fish, leaving the skin on, and make small cuts along the sides
Season with salt and pepper and reserve
Stuffing: In a pan, melt the butter
Add the garlic and tomato and sauté over high heat for 15 minutes
Add the breadcrumbs and season with salt and pepper
Mix well and extinguish the flame
Stuff the fish with this mixture and bake in the oven for 30 minutes or until it's slightly toasted on the outside and, when poked with a fork, the meat will flake apart
Baste with the juices that form and with wine
If the fish doesn't release liquid, add an extra cup of water and scrape the bottom of the baking dish with a wooden spoon
Remove from the oven and serve with rice and wine.
