Baked Red Snapper or Bass

  • Yield 8 to 10 servings

This delicious snapper is baked in a wonderful blend of vegetables and topped with bacon.


1 large red snapper (5 to 8 pounds)
4 tablespoons butter
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped chives
1 teaspoon dried tarragon
-- Salt and pepper to taste
1/2 cup red wine
4 slices bacon
2 cups canned tomatoes or 1 No. 2 can
1/4 cup chopped parsley


Melt the butter and saute the green pepper and onion gently.  When they are tender add chives, parsley, tarragon, salt and pepper, wine and tomatoes.   Place fish in a greased baking dish and top with strips of bacon.  Pour liquid mixture over the fish and bake at 350F for 40 minutes.  Baste with sauce and a little additional wine.

Recipe reprinted with permission from the Junior League of Baton Rouge’s River Road Recipes (the Junior League of Baton Rouge, La., 1959).




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