Clean the red snapper perfectly, remove the scales, cut the tail and wash it very well. It is ideal that in the market ask the seller to give you clean fish to fill, that way you will not have to cut head and tail.
Let marinate with sea salt and a little lemon juice.
Preheat the oven to 180 ° C for 10 minutes.
Cut the carrots into julienne strips, the purple onion into thin slices and finely chop the walnuts.
Sauté the onion and carrots in the pan with butter, add salt and pepper to taste and reserve.
Stuff the red snapper with sautéed vegetables and nuts.
Tie the Red snapper so that the filling does not come off and seal perfectly.
Put it on aluminum foil or waxed paper to keep its juice.
Bake for 20 minutes. And ready!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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