WHOLE ROASTED SNAPPER RECIPE RECIPES

Name: Roasted Whole Red Snapper Recipe
Prep time: 10 min
Cook time: 40 min
Yield: Serves 4 - 4
Ingredients: 2 x 1½ pound red snapper, whole and cleaned; 1 large onion, sliced; ½ cup fresh parsley, chopped; 2 teaspoons fresh rosemary, chopped; 2 Tablespoons chilled butter, cut into pieces; 5 Tablespoons Olive Oil; 1 lemon, juiced; salt & pepper

ROASTED WHOLE RED SNAPPER | SNAPPER RECIPES - FULTON FISH ...

Roasted Whole Red Snapper | Snapper Recipes - Fulton Fish ... image

Roasting Red Snapper takes little time…and yields big flavor. Follow this recipe for a stand out meal.

Provided by

Prep Time 010 minutes

Cook Time 040 minutes

Yield Serves 4 - 4

Number Of Ingredients 8

Ingredients

2 x 1½ pound red snapper, whole and cleaned
1 large onion, sliced
½ cup fresh parsley, chopped
2 teaspoons fresh rosemary, chopped
2 Tablespoons chilled butter, cut into pieces
5 Tablespoons Olive Oil
1 lemon, juiced
salt & pepper

Steps:

1. Preheat oven to 400ºF. 2. Line a heavy baking sheet with aluminum foil. Brush the foil with 2 tablespoons of olive oil. Place fish on top of the foil. 3. Using a sharp knife, score the top of each snapper with 3 parallel slashes. Brush with the remaining olive oil, and season with salt and pepper. 4. Combine the onion, parsley, rosemary and fill the cavity of each snapper with the mixture. Sprinkle with lemon juice and dot with butter. 5. Roast the snapper for about 40 minutes, or until it flakes easily.

WHOLE SNAPPER ROASTED WITH HERBS AND POTATO RECIPE | GOOD FOOD

Whole snapper roasted with herbs and potato Recipe | Good Food image

This impressive dinner is actually very simple to prepare. If you don't like the idea of whole fish you could use a large fish fillet - it will take even less time to cook (just blanch the potatoes first). Alternatively, you could cook one large snapper on the barbecue, wrapped in foil with tomato, lemon, garlic and herbs.

Provided by Neil Perry

Categories Main-course

Total Time 30 minutes

Yield SERVES 4

Number Of Ingredients 12

Ingredients

2 whole snapper (500-600g each)
400g chat potatoes, halved
salt and freshly ground black pepper
3 medium tomatoes, cored and sliced into rounds
2 medium lemons, sliced into rounds
2 cloves garlic, sliced
1/2 bunch rosemary sprigs
1/2 bunch thyme sprigs
1/2 bunch sage leaves
4 or 5 bay leaves
extra virgin olive oil

Steps:

PREHEAT OVEN to 220°C.

LIGHTLY SCORE the skin of the fish; don't cut too deep into the flesh.

ARRANGE FISH and potatoes over two large baking trays. Season fish cavities with salt and pepper to taste, then fill with the tomatoes, half the lemon slices, and a little each of the garlic, rosemary, thyme and sage leaves. Scatter bay leaves and the remaining lemon slices, garlic, rosemary, thyme, and sage over the fish and potatoes. Drizzle with oil and season to taste with salt and pepper.

ROAST FISH until the skin is crisp and the flesh is just cooked through, about 20 minutes. The potatoes should be crispy-brown and cooked through. Allow to rest for 5 minutes before serving.

TIP: To see if a whole fish is "done", check the neck: the flesh should come away easily from the bones. Be careful not to overcook it.

Photography William Meppem; Jennifer Soo Styling Hannah Meppem Food preparation Nick Banbury

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1. Preheat the oven to 200C fan-forced (220C conventional).

2. Toss all the vegetable ingredients, the capers, anchovies, chilli and olive oil in a bowl, then spread out in a baking dish (make sure it will fit the snapper fillets fairly snugly).

3. Season liberally with sea salt and white pepper and pour over the wine.

4. Roast for 1 hour or until the vegetables are tender and the tomato is melting to form a sauce.

5. Remove the dish from the oven, snuggle the snapper down into the sauce, drizzle with extra olive oil and sprinkle with sea salt. Roast for about 10 minutes more, or until the fish is just cooked through.

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