Roasted Whole Red Snapper

By Vy Primozich - 11:16 PM

Last Fall Chris & I visited Europe - we made a few pitstops and one was Florence, Italy. On our last night in Florence we had an amazing dinner at a local ristorante, Cibrèo.

It was just one of my absolute favorites. Sitting there under a beautiful night sky, the gentle cooling of breeze caressing our skin. The smell of warm earth meeting the salty air... It's enough to make your heart ache.

Italians know good food. Everything they make is packed full of flavor, fresh, rich, and satisfying. This dish is the perfect combination of all of the above. Unlike most comfort foods, it's comforting without being heavy or fattening. It is usually something I never make at home... but I'm not sure why! I think it's the perfect, vibrant, fresh and moist dish to perk up a scorching July, or any hungry month.

Roasted Whole Red Snapper

Roasted Whole Red Snapper

Roasted Whole Red Snapper

Roasted Whole Red Snapper

To make a generous amount for two you'll need:

One ~2.5 pound whole red snapper, scaled and cleaned (ask your fishmonger to do it for you)

Salt and freshly ground black pepper

Fresh basil leaves + 1 TBS chopped fresh basil

Fresh or dried oregano

2 - 3 cloves garlic, crushed

Crushed red pepper flakes

1 lemon or lime, half sliced and half left whole

4 to 5 tablespoons extra-virgin olive oil

1 1/2 cups cherry tomatoes (about 8 ounces), cut in half

Fingerling potatoes, cut into a 3/4-inch dice and blanched

1 cup low-sodium chicken broth

1 broccoli head, cut in florets

Roasted Red Snapper

Roasted Red Snapper


Roasted Red Snapper

Preheat the oven to 325 degrees F.
Sprinkle both the inside and the outside of the fish liberally with salt and pepper.

Roasted Red Snapper

Stuff the cavity with 1/4 teaspoon crushed red pepper, whole basil leaves, dried oregano, garlic and lime slices.

Roasted Red Snapper

Roasted Red Snapper

Roasted Red Snapper

Warm a frying pan (oven safe) on a medium high heat with some olive oil. When it's hot and smoking add the fish & cook until golden browned on one side (~4 minutes) crush your garlic into the pan. Grab the tail and flip the fish over (use spatula if it's too hot) and cook the other side until well browned (~3 minutes).

Roasted Red Snapper

Roasted Red Snapper

Take the fish out of the pan and add some more olive oil. Throw in a pinch of red pepper flakes, the tomatoes, potatoes, chopped oregano and a pinch of salt and cook until the tomatoes begin to lose some of their liquid (~3 minutes). Return the fish to the pan, laying it on top of the vegetables and drizzle about a tablespoon of olive oil over it.

Roasted Red Snapper

Roasted Red Snapper

Add the chicken broth to the pan and squeeze the remaining lemon half into the sauce in the pan.

Roasted Red Snapper

Roasted Red Snapper

Cook on the stove another 3 to 4 minutes, basting the fish with the sauce and moving some of the tomatoes and potatoes in the pan on top of the fish.

Roasted Red Snapper

Roasted Red Snapper

Roasted Red Snapper

Roasted Red Snapper

Finish cooking the fish in the oven safe pan in the oven 18 to 19 minutes.

Roasted Red Snapper

 To serve - remove the fish & broccoli florets from the oven and carefully transfer them to a platter, pouring any liquid in its cavity back into the pan, and keep the fish warm.

Roasted Red Snapper

Return the pan to the stove over medium heat and cook the sauce and vegetables for a minute or two to concentrate the flavors. Add a little more olive oil to the pan, the chopped basil and throw in a small dash of salt and pepper to your taste. Pour the sauce and vegetables over the fish and serve, using a large spoon to remove servings off the fish.

Roasted Red Snapper

Roasted Red Snapper

Roasted Red Snapper

Roasted Red Snapper

Roasted Red Snapper

Roasted Red Snapper

P.S. Don't forget to turn it over to eat off the other side!

  • Share:

You Might Also Like

0 comments