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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Snapper with Celery and Almond Stuffing

Source: Enlitened Kosher Cooking by Nechama Cohen

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

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 5.8 Fat, 0.6 Vegetables, 0.0 Fruits, 5.3 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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Servings

Ingredients

1.0
1 tbsp olive oil 1.0
1 each cooking spray 1.0
1 each small onions 3.0
3 each medium celery stalk 0.25
0 1/4 cup fresh chopped celery 0.25
0 1/4 cup ground almonds 1.0
1 pinch salt and pepper 0.25
0 1/4 tsp ground savory 1.5
1 1/2 lb red snapper 1.0
1 each cooking spray 1.0
1 pinch salt and pepper 1.0
1 each medium lemons 1.0
1 each small carrots, fresh, 5 1/2" long 1.0
1 each medium celery stalks 3.0
3 each scallions 0.75
0 3/4 tsp dried marjoram 1.0
1 each bay leaf 1.5
1 1/2 cup white wine

Directions

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.
Preheat oven to 400 degrees F. Rinse fish and pat dry. Spray with non-stick cooking spray, then sprinkle with salt and pepper.
Open the fish and fill with stuffing.
Arrange lemon slices in a greased pan or casserole dish, and place fish on top.
Place the vegetables all around and sprinkle with marjoram. Add bay leaf and cover with white wine.
Bake uncovered at 400 degrees F for about 35 minutes. Baste occasionally with pan juices.