3 lb red snapper or bass
1 clove garlic, chopped fine
1 salt & pepper to taste
1 italian cheese
1 small can tomatoes
1 1/2 cup bread crumbs (progresso)
1/4 cup grated cheese (romano, etc.)
1 mint leaves
1 tbsp oil
1 onion slices
3 lemon slices
Directions
Mix bread crumbs, grated cheese and 3 finely chopped mint leaves
(optional); stuff fish, close and fasten with toothpick(s). Grease
baking pan with tablespoon of oil and place fish it it, slit fish on
upturned side and in each slit, place 1 small pc. cheese, 1 small
slice on onion and 1 mint leaf. Pour tomatoes over fish and arrange
3 thin slices of lemon on top. Bake at 350 F. for 1 hr., basting
regularly. Cover during last 15 minutes of cooking. Courtesy
Telephone Pioneers BillSpalding *P CRBR 38 A
Servings: 1 servings
Baked Red Snapper Italian Style Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Seafood
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into history, certainly as far as ancient Egypt, and quite possibly further than that. Having said that, in the main part, these old recipes were just very basic pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts is a collection of ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius compiled a few documents detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. He also tells us how the early Romans used a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as bay, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including basil and coriander. The introduction of these new foods and spices prompted a surge in cookery books, the majority of which still exist in private cookery archives. Over the succeeding few centuries, the rich and powerful families of Europe competed to lay on the most exotic meals, and consequentially the best cooks and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 1800s the formal cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and publishing popular recipes of the day. When we get to the 20th century, cookery publications are highly popular mostly due to better eduction, people having increased free time and disposable income. The TV revolution brings us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Baked Red Snapper Italian Style recipe.
