Ingredients Jump to Instructions ↓

  1. 1 whole(s) (about 2 pounds) red snapper or sea bass , cleaned and scaled, head and tail left on 3 tablespoon(s) extra virgin olive oil

  2. 1/4 teaspoon(s) ground black pepper , 125 teaspoon(s) salt , 25 teaspoon(s) salt , 25 cup(s) finely chopped celery

  3. 1/4 cup(s) finely chopped onion

  4. 2 tablespoon(s) finely chopped green pepper

  5. 1 green onion , chopped

  6. 5 cup(s) pine nuts , toasted

  7. 2 tablespoon(s) whole almonds , toasted and coarsely chopped

  8. 2 tablespoon(s) finely chopped fresh parsley leaves

  9. Kitchen string for tying fish

  10. 1 (18-inch) square heavy-duty foil

  11. 3 slice(s) (thinly cut) lime

  12. 3 slice(s) (thinly cut) onion

  13. 3 slice(s) (thinly cut) tomato

  14. 1 tablespoon(s) fresh lime juice

  15. Celery leaves, green onion tops, parsley, and lime wedges , for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Rub outside of fish with 1 tablespoon oil. Sprinkle inside and outside of fish with 1/8 teaspoon black pepper and 1/8 teaspoon salt, if using.

  2. In 2-quart saucepan, heat remaining 2 tablespoons oil over medium heat until hot. Add celery, onion, green pepper, and green onion, and cook 3 minutes or just until vegetables are tender, stirring occasionally. Remove saucepan from heat; stir in pine nuts, almonds, and parsley.

  3. Spoon pine nut mixture into cavity of fish. Tie fish with string to close cavity. Transfer fish to half of foil square set on large cookie sheet. Top fish with overlapping slices of lime, onion, and tomato. Sprinkle with remaining 1/8 teaspoon pepper and 1/4 teaspoon salt, if using. Drizzle lime juice over fish.

  4. Fold other half of foil over fish. Pinch foil edges together to seal tightly. Bake 30 minutes or until fish flakes easily. Before serving, with kitchen shears, cut opening in top of packet to let steam escape, then carefully pull back foil. Transfer fish to large platter. Garnish with celery leaves, green onion tops, parsley, and lime wedges.


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