“There are as many good fish in the sea as ever came out of it”
Red Snapper found all over the world. This fish has a firm texture and an almost nutty flavor. When buying look for clear, red eyes and bright red skin that fades toward the belly. Make sure the skin is not marked or broken. When you press down on the skin, the flesh should feel firm and not soft. Buy the whole fish to help retain the flavor of the fish. Red snappers are fantastic for roasting and grilling whole.
Preparation time: 5 minutes
Cooking time: 25 minutes
- 1 medium whole fish, about 2 1/2 to 3 pounds, cleaned and scaled
- 2 Tbsp olive oil, divided
- sea salt and fresh ground pepper to taste
- 3 cloves crushed or sliced garlic
- fresh thyme
- fresh lemon mint or favorite herbs
- 1 lemon, sliced
- 1/4 cup dry white wine
In a large baking dish, add 1 tablespoon olive oil and spread around dish. Place fish in dish and coat with remaining tablespoon olive oil, salt, and pepper. Insert garlic, lemon, thyme, other herbs to cavity of fish. Pour white wine over the fish.
Bake, uncovered, at 400°F for about 25 minutes or until skin is browned and fish flakes easily.
I am sorry I don’t have any photos of the cooked fish, I deleted them by accident -))
Here are a few photos of something very unique and beautiful – my neighbor drying his garden herbs. He is a doctor by profession, but I think he is truly a great artist -))