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Prep Time: 1 Hour 15 Minutes
Yields: 6 Servings


1 (4-pound) red snapper
salt and freshly ground black pepper to taste
⅔ cup butter
1 small onion, chopped
4 cups fine stale bread crumbs
1 cup chopped cucumber
2 tsps capers
¾ tsp powdered sage
½ cup white wine
bacon slices

Preheat oven to 400°F. Season fish inside and out with salt and pepper. In a skillet, heat ⅓ cup butter, add onion and brown lightly. Add crumbs, cucumber, capers, sage and half of wine and mix together. Stuff fish with mixture and close with skewers and string. In a well-greased shallow pan lined with foil, add fish. Cut gashes at 1-serving intervals and place a piece of bacon in each. Brush with remaining butter and pour remaining wine over top. Bake for 50 minutes, uncovered, until fish flakes easily when tested with a fork. Baste frequently with drippings in pan or with additional butter and wine. Serve with pan drippings seasoned to taste.






















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2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295