Whole Roasted Red Snapper
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups mixed cubed eggplant, yellow squash and zucchini
- 2whole red snappers, 1½ to 1¾ pounds each, scaled, gutted and trimmed of spines and gills
- Kosher salt, to taste
- Crushed black peppercorns, to taste
- 2sprigs fresh thyme
- 2sprigs fresh sage
- 2sprigs fresh rosemary
- 2cloves garlic, peeled
- 2wedges of lemon
- Juice of three lemons
- Juice of three limes
- 4tablespoons white wine
- 4tablespoons ( ½ stick) unsalted butter
- 1plum tomato, seeded and diced
- 1teaspoon chopped fresh sage
- 1teaspoon chopped fresh oregano
Preparation
- Step 1
Preheat oven to 300 degrees. Spread cubed vegetables evenly across a baking sheet, and bake until slightly tender, about 20 minutes. Meanwhile, rinse the fish with cool water and season the insides with salt and pepper. In each fish, place sprigs of thyme, sage, and rosemary; a garlic clove, and a wedge of lemon.
- Step 2
Remove vegetables to a medium saucepan, and reserve. Raise oven temperature to 450 degrees. Lightly oil the baking sheet that held the vegetables, and place the stuffed fish on it. Roast the fish at 450 degrees for about 15 minutes, or until cooked to taste.
- Step 3
While fish is cooking, add lemon juice, lime juice and white wine to the saucepan of vegetables. Cook, uncovered, over medium heat, to reduce liquid slightly. Add butter, tomato, sage and oregano.
- Step 4
Serve the whole roasted fish topped with vegetable sauce. Serve with roasted potatoes and grilled vegetables.
Private Notes
Comments
Threw away the veg as none of us could eat it as it was so acidic.
I wasn't blown away, but it was solid. To make less citrusy, I used 3 lemons and one orange. Lot of mess in prep, not sure the value add of using a whole fish over fillets was there for me.
We really liked this. We thought the citrus was just right.