Cuisine Fish & Shellfish, Low Carbohydrate, Mediterranean
Servings 4People
Ingredients
4pcsBaby Pink Snapper Fillets
3TbspLemon Juice
1TbspSalt-reduced Soy Sauce
1cupFresh Wholemeal Breadcrumbs(for stuffing)
1TbspPeanut Oil(for stuffing)
1pcClove Garliccrushed (for stuffing)
1pcSmall Onionfinely diced (for stuffing)
1TbspFreshly Grated Ginger(for stuffing)
3TbspOrange Juice(for stuffing)
1TbspSalt-reduced Soy Sauce (for stuffing)
Instructions
Mix all stuffing ingredients in a bowl. Place snapper fillets flesh side down on a board. Divide the stuffing between them and roll up. Secure with toothpicks.
Place in a shallow, greased ovenproof dish. Mix together the lemon juice and soy sauce. Pour over fish. Cover with foil. Cook in a moderate oven (180ºC) for 20 - 30 minutes or until fish flakes when tested with a fork. Garnish with thin slices of red capsicum.