Red snapper stuffed with Provençal tomato sauce wrapped in prosciutto with lemon butter sauce (Rouget farci aux olives et aux tomates, enrobé de prosciutto, citron beurre blanc au citron) from The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School (page 218) by Kathleen Flinn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any firm whitefish for red snapper.

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