ingredients
- Creamy Giardiniera Dressing:
- 1 c. mayonnaise
- 6 Tbsp. Mezzetta® Italian Mix Giardiniera, reserve juice, chop
- 2 Tbsp. Mezzetta® Marinated Artichoke Hearts, reserve juice, chop
- 2 Tbsp. fresh parsley, chopped
- Pepper to taste
- Snapper:
- 2 snapper, or other light white fish fillets, cut in half
- 4 Tbsp. Fresh parsley, chopped
- 1/2 c. Italian bread crumbs, seasoned
- *Calculated ingredients may not always be as accurate as the original recipe.
preparation
Creamy Giardiniera Dressing Method
Combine all ingredients.
Adjust the consistency and flavor with more juice from the giardiniera or artichokes
Snapper Method
Preheat oven to 400°F. Divide dressing among each fillet and sprinkle with parsley.
Roll each fillet around the filling and place in a shallow baking dish, seam side down; liberally dust the top of each with bread crumbs.
Bake for 10 minutes.
Chef’s Notes
Petrale sole would be delicious in this dish. Serve with rice pilaf and fresh seasonal vegetables.
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