Red Snapper Bake ...

I am going to just start this post off by saying that I went a little bit too far with this one ... sometimes it happens, and it's ok ... so this post is going to be a little bit about what worked, and a bit about what didn't.

I started with a whole red snapper that I had cleaned, deboned and the head removed.  I opened the fish up and put a layer of shredded cheese on either side of the fish followed up a layer of sausage (case removed and made into a thin layer).  I then folded the fish back over.  This is where I started to make a mistake.  Instead of a standard salt crust, I added a number of whole hot peppers to the baking dish and then poured a mix of diced tomatoes and shredded cheese over the fish.

I roasted the fish in the oven for 30 minutes at 425F and then broiled it for 5 minutes at the end to create a crust on the top.  Once I was done I pulled the fish out and realized I had created a number of tasty layers, only one problem, there was a layer of skin in there too.  In order to salvage the dish I gently moved the cheese and tomatoes off to the side and removed the fish.  I opened it up and scooped out the fish and sausage and spooned it onto the plate ... topping it with the cheese and tomato mix.  All in all, not terrible, but I won't be making this specific iteration again.