This is an easy and tasty way to prepare a whole red snapper.
Roasted Whole Red Snapper with Fennel
- 2-3 lb whole red snapper
- 2 bulbs fennel
- 1 lemon sliced into thin rounds
- 4-5 cloves garlic cut into thin slivers
- 1/4 cup dry white wine
- Olive oil
Cut fronds from fennel and slice into 1/4″ thick discs. Coat in oil, salt and pepper and roast in oven at 350 degrees for 20 minutes in a single layer in a large baking dish. Wash and dry fish. Cut 3 horizontal slits into main body of fish on each side all the way to the bone. Rub with oil and season with salt and pepper. Fill with half the garlic slivers. Remove fennel from oven and stir in remaining garlic. Place a line of lemon slices on top of fennel for fish to rest on. Stuff two slices lemon and fennel fronds into the fish cavity. Place fish on lemon slices and top with remaining slices lemon. Pour wine into baking dish and roast until fish is done and fennel begins to brown, about 30 minutes.
Wowzer! LOL! Fantastic recipe! 🙂
I wish I could find whole fish like that locally.
Reblogged this on The Militant Negro™.
Cooking a whole fish like preservers the delicate flavors.
I always find the idea of cooking whole fish to be rather intimidating. Mostly due to the size of the beasts (if you can call fish a ‘beast’… or is that reserved for land animals only?!) and their… eyes. Yep, call me a wimp. I love the fact that you not only cooked this but you put the TEETH on the internet. *high five*
It sounds delicious Greg. I like the idea of adding the fragrant fennel and lemon as well
I love roasted fennel, bet it tastes great with the fish.
Love my seafood and this is a stunner of a meal! Yum!