“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 a whole.
Roasted Whole Red Snapper
- 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 the dish.
Place fish in dish and coat with remaining tablespoon olive oil, salt, and pepper.
Insert garlic, lemon, thyme, other herbs to the cavity of fish.
Pour white wine over the fish.
Bake, uncovered, at 400°F for about 25 minutes or until the skin is browned and fish flakes easily.