Preparation

Clean the snapper.
Open it halfway to remove the pimple.
Season with crushed garlic, salt, pepper and lemon juice.
Cover with onion rings and pepper.
Leave in this marinade for two hours.

Cook the shrimp and lobsters.

Cut the seafood and ham into very small pieces.

Sauté the chopped onion in the hot butter.

Add the seafood and the minced ham.
Saute everything for a few minutes.

Add the other ingredients of the filling and stir everything so that it does not stick. Let it rest.

Fill the snapper by sewing it.

Place over a well-greased terrine with potatoes slices.

Cover with onion rings and black pepper.

Bake at 375º F / 190ºC for about 1 ½ hours.
While baking, brush frequently with butter or oil.

Ingredients

  • 1 snapper from 3 to 4 kg.
  • 4 cloves of garlic
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 lemons
  • 2 peppers
  • To stuff the fish:
  • 500gr of shrimp
  • 2 shelled lobster tails
  • 200gr of smoked ham
  • 150gr of butter
  • 8 cloves of peeled garlic
  • 2 tablespoons lemon juice
  • 1/4 bowl of tomato sauce
  • 1 glass of dry wine
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons of flour