Whole Roasted Red Snapper

3 Oct

whole fishLiving in Baja we are truly blessed with the abundance of fresh bounty the ocean provides. Dinner today is whole roasted red snapper with lemon and fresh herbs. I know some people get a bit intimidated by the whole head and tail thing(especially the eyes) but don`t be. This may be the easiest preparation there is to enjoy moist succulent fish. It`s also easier to check for freshness with whole fish vs fillets.

Typically you should allow about 1 lb of whole fish per person. Dinner tonight is for 4 people and the snapper I have is about 4 1/2 lbs. Conversely you could use 4 fish at about a pound a piece or 2 about 2 lbs for the same result. Here`s what you will need.

Whole Fish
Bunch of fresh herbs. I used rosemary, oregano & parsley
Lemons- sliced
Garlic Cloves
Extra Virgin Olive Oil
Salt & Pepper

For ease have your fish monger descale, trim and remove the gills from your fish. No need to add extra work right. Rinse and pat dry. If you are using larger fish make 3 half in deep slits on both sides. Season the inside with salt and pepper. Take some of the herbs, garlic and lemon and stuff the cavity. Rub the body with a little olive oil. Stuff the slits you made with the lemon slices. Make a bed on a baking sheet of additional herbs and sliced lemon and lay the fish on top. Cook in a preheated 400 degree oven for 30-45 minutes depending on the size of your fish. whole fish 2

You may never go back to fillets again.

 

 

 

 

Whole Roasted Red Snapper

Whole Roasted Red Snapper

Ingredients

  • Whole Fish
  • Bunch of fresh herbs. I used rosemary, oregano & parsley
  • Lemons- sliced
  • Garlic Cloves
  • Extra Virgin Olive Oil
  • Salt & Pepper

Instructions

  1. For ease have your fish monger descale, trim and remove the gills from your fish. No need to add extra work right.
  2. Rinse and pat dry. If you are using larger fish make 3 half in deep slits on both sides.
  3. Season the inside with salt and pepper.
  4. Take some of the herbs, garlic and lemon and stuff the cavity.
  5. Rub the body with a little olive oil.
  6. Stuff the slits you made with the lemon slices.
  7. Make a bed on a baking sheet of additional herbs and sliced lemon and lay the fish on top.
  8. Cook in a preheated 400 degree oven for 30-45 minutes depending on the size of your fish.
  9. You may never go back to fillets again.
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