Baked Red Snapper Parcels

• 4 None red snapper fillets
• 4 tsp mustard
• 4 tsp tomato paste
• 1 tsp oil
• 3 oz smoked bacon, diced
• 1 None small onion, peeled, diced
• 1 oz pickles, diced
• 3/4 cup condensed milk
• 1 oz Parmesan cheese, grated
• 7 oz long grain rice
• 3 sprigs fresh dill, chopped

1. Preheat oven to 350u0b0F. Grease a baking dish. Season fish then brush skin with mustard and tomato paste. Arrange in baking dish, skin-side up.
2. To make the stuffing, heat oil in a frying pan. Fry bacon for 1-2 mins, until crispy. Add onion and saute for 2-3 mins. Add pickles. Distribute 1 tbsp stuffing over 1/2 of each fillet and fold over. Pour condensed milk over top and arrange remaining stuffing around. Sprinkle with Parmesan and bake for 40 mins.
3. Meanwhile, cook rice in boiling, salted water according to package instructions. Drain and transfer to serving bowls. Sprinkle snapper with dill and serve with rice.

red snapper, mustard, tomato, oil, bacon, onion, pickles, condensed milk, parmesan cheese, long grain rice, dill

Taken from recipes-plus.com/api/v2.0/recipes/31078 (may not work)