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Snapper with Celery and Almond Stuffing
Source: Enlitened Kosher Cooking by Nechama Cohen

Roasted snapper with a crunchy celery, almond, and herb stuffing.

Prep Time: 15 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 271.7
Total Carbs 6.1 g
Dietary Fiber 1.6 g
Sugars 1.6 g
Total Fat 5.8 g
Saturated Fat 0.9 g
Unsaturated Fat 1.4 g
Potassium 903.9 mg
Protein 39.3 g
Sodium 162.1 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 5 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 each  cooking spray
1 each  small onions
3 each  medium celery stalk
0 1/4 cup  fresh chopped celery
0 1/4 cup  ground almonds
1 pinch  salt and pepper
0 1/4 tsp  ground savory
1 1/2 lb  red snapper
1 each  cooking spray
1 pinch  salt and pepper
1 each  medium lemons
1 each  small carrots, fresh, 5 1/2" long
1 each  medium celery stalks
3 each  scallions
0 3/4 tsp  dried marjoram
1 each  bay leaf
1 1/2 cup  white wine
  1. To prepare stuffing, saute onion and celery in a small skillet with the oil and non-stick cooking spray until tender-crisp, about 15 minutes. Transfer to a bowl and add celery leaves and almonds. Season with salt, pepper, and savory. Set aside.
  2. Preheat oven to 400 degrees F. Rinse fish and pat dry. Spray with non-stick cooking spray, then sprinkle with salt and pepper.
  3. Open the fish and fill with stuffing.
  4. Arrange lemon slices in a greased pan or casserole dish, and place fish on top.
  5. Place the vegetables all around and sprinkle with marjoram. Add bay leaf and cover with white wine.
  6. Bake uncovered at 400 degrees F for about 35 minutes. Baste occasionally with pan juices.

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