Whole Roasted Red SnapperCourse: DinnerCuisine: AmericanDifficulty: Easy
We love to grill whole fish but sometimes the weather doesn’t cooperate, so the oven works almost as well. It is a simple process and quite delicious. You don’t need lots of ingredients. You want to make sure you buy the fish from a trusted fishmonger and the fish has been gutted and scaled. You can stuff the cavity of the fish with whatever you like. We like to salt the fish all over and load the cavity with thin sliced citrus and fresh herbs. If you want to pack a punch, you can stuff the cavity with Thai chiles and lime slices with some basil. Play around and enjoy the final product. Typically I serve a whole red snapper with Colossal Shrimp or Scallops so that it will feed the four of us. When I buy whole Bronzino, I buy 2 as 1 fish just feeds 2 people. I also have lots of sides such as grilled vegetables, grain dish of some kind with fresh herbs, beans and more and a mixed green salad with lots of texture and color.
1 whole red snapper
Lemon or Lime, sliced thinly
Fresh herbs of choice, 1 bunch
Salt and Pepper
- Line a rimmed baking sheet with several layers of parchment paper. Preheat oven to 450.
- Place the fish on the prepared pan. Season fish inside and out with salt and fresh ground pepper. Stuff the cavity with citrus slices and fresh herbs. With smaller fish I usually tie it together with kitchen twine.
- Drizzle olive oil over the top of the fish and put a few citrus slices on top of the fish. You can also squeeze some fresh lemon juice over the fish.
- Roast in the oven until the fish is tender and flakes easy about 20-25 minutes.