Roasted Whole Red Snapper
A deliciously aromatic and firm roasted fish dinner with potatoes and tomatoes.
Ingredients
- 3 lb head-on red snapper scaled and cleaned
- 2 1/2 tspn kosher salt
- 1 lemon sliced in half
- 5 sprigs fresh oregano
- 10 fresh basil leaves
- 6 tbsp olive oil
- 1 1/2 cups cherry tomatoes halved
- 1/4 tspn red pepper flakes
- 6 fingerling potatoes diced and blanched
- 1 cup chicken broth
Instructions
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Preheat your oven to 325°F.
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Season the inside and outside of the fish generously with 2 tspn of salt. Stuff the cavity with 1/2 a lemon, oregano, and basil leaves.
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Use a large pan or a small roasting pan and heat 2 tbsp of olive oil on medium-high heat until nearly smoking. Cook the fish until browned on one side, about 3 minutes. Drizzle with another tbsp of olive oil and season with remaining ½ tspn salt.
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Use paper towels to wipe the excess oil out of the pan. Drizzle the red snapper with another 2 tbsp of olive oil and add the cherry tomatoes and red pepper flakes. Cook until the tomatoes begin to release some of their juices, about 3 minutes. Stir in the potatoes.
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Squeeze the juice from the remaining lemon over the fish and pour in the chicken broth. Flip the fish over and baste with the sauce.
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Place the fish in the oven and roast for 20 minutes.
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Carefully transfer the fish to a serving platter and pour any liquid from the cavity back into the pan. Cover the fish to keep warm.
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Heat the pan with the juices over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tbsp of olive oil, chopped oregano, and chopped basil and season with salt to taste.
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Pour the sauce and vegetables over the fish and serve.