I realize that many people feel a little grossed out when they see a fish with its head on. Some of us actually enjoy eating part of it, but even if you do not, cook it with its head on as it helps keeping the moisture of the fish.
INGREDIENTS
1 Yellow or Red snapper
2 cups of sunflower sprouts
1/2 cup of olive oil
1 cup of white wine
4 cloves of minced garlic
1 chopped onion
2 diced tomatoes
6 boiled potatoes cut in small pieces
salt & pepper to taste
DIRECTIONS
- Add the olive oil to the pyrex
- Place the snapper in the pyrex
- Add all of the ingredients over the fish apart from the potatoes
- Place it in the oven at 320 for about 15 minutes
- Add the potatoes then put it at low broil for about 10 more minutes or until potatoes are golden






















4 comments:
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Looks great! But I've never seen sunflower sprouts.
Nor had I. I actually got these from an urban farm here in Milwaukee called Growing Power. You can also grow them yourself, actually. I tell you they are amazing as a fun munchies, but on top of the fish it really gives a strong, earthy and tasty flavour. Very very interesting. Being it is so powerful I would not use it with chicken.
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