Elizabeth’s Baked Snapper

Press, Volume C, Issue 29421, 25 January 1961, Page 2

Elizabeth’s Baked Snapper

When fishing has yielded a snapper, make the most of it by baking it whole. Either stuff it with a parsley, herb and lemon seasoning, or cook it in a presentable ovenware dish to come to the table looking most appetising with its wreath of tomato and onion in this simple and delicious way. Ingredients: 1 snapper IJlb tomatoes 2 large onions i cup minced ham or bacon Salt and pepper 3 tablespoons bacon fat or dripping Parsley spray Method: Clean and scale snapper and remove head. Wash and lay in a greased ovenware dish. Cut tomatoes in halves across and arrange in the dish round the fish. Peel onions, slice and cut into quarters. Sprinkle over both fish and tomatoes and dust over all with salt and pepper. Sprinkle minced ham or bacon over and dot with bacon fat or dripping. Bake in a moderate oven until the fish is tender when tested and the onion and tomato cooked. Arrange parsley spray at head end and serve from dish.