Baked Red Snapper or Bass

  • Yield: 8 to 10 servings


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