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red snapper mustard tomato oil bacon onion pickles condensed milk Parmesan cheese long grain rice dill
Viewed: 79 - Published at: 8 years agoIngredients
- 4 None red snapper fillets
- 4 tsp mustard
- 4 tsp tomato paste
- 1 tsp oil
- 3 oz smoked bacon, diced
- 1 None small onion, peeled, diced
- 1 oz pickles, diced
- 3/4 cup condensed milk
- 1 oz Parmesan cheese, grated
- 7 oz long grain rice
- 3 sprigs fresh dill, chopped
Method
- Preheat oven to 350°F. Grease a baking dish. Season fish then brush skin with mustard and tomato paste. Arrange in baking dish, skin-side up.
- To make the stuffing, heat oil in a frying pan. Fry bacon for 1-2 mins, until crispy. Add onion and saute for 2-3 mins. Add pickles. Distribute 1 tbsp stuffing over 1/2 of each fillet and fold over. Pour condensed milk over top and arrange remaining stuffing around. Sprinkle with Parmesan and bake for 40 mins.
- Meanwhile, cook rice in boiling, salted water according to package instructions. Drain and transfer to serving bowls. Sprinkle snapper with dill and serve with rice.
