Choose a small snapper (2-2,5 kg.), gut and cut it in half, removing the central bone (being careful not to break fillets). Wash and drain. Prepare a stuffing mixture, beating 2-3 eggs and adding 100 gr. of breadcrumbs soaked in milk and squeezed; 4 cloves of garlic, finely minced; 10 shrimps, shelled and mashed; leaves of laurel; salt and pepper. Stir until homogenous, stuff snappers with this mixture and spread it also on the surface. Close with sticks or a thread. In a pan fry 2 onions cut finely until golden brown. In a baking pan (suitable for the fish) pour the onions and their frying oil. Place the snapper, spread 1 glass and a half of dry white wine and bake in a moderate oven for 20 minutes; remove from the oven, turn the snapper upside down and bake again for 30-40 minutes.
