Stuffed Snapper

Preparation

1. Preheat your oven to 200°C.

2. Clean the snapper thoroughly, cut it open down the middle, and remove the backbone.

3. Place the fish in a baking dish. Season it with minced garlic, salt, pepper, and lemon juice

4. Cover with sliced onions and refrigerate for 2 hours.

5. Boil the shrimp and chop it together with the cooked ham.

6. In a pan, sauté the chopped onions in butter. Add the chopped shrimp and ham mixture. Cook for a few minutes.

7. Add the ketchup, dry wine, Worcestershire sauce, flour, and lemon juice. Stir and cook over low heat for 5 minutes. Remove from heat and let it rest.

8. Take the fish out of the refrigerator. Fill it with the shrimp mixture and close it using toothpicks.

9. Place it back in the baking dish. Add sliced potatoes and the chili peppers from the marinade.

10. Bake in a preheated oven at 200°C for about 1 hour, occasionally basting with the cooking juices.

11. Serve the baked snapper with the potatoes, onions, and lemon slices.