Whole Roasted Snapper with Chili and Herb Gremolata

Whole Roasted Snapper with Chili and Herb Gremolata
Whole Roasted Snapper with Chili and Herb Gremolata
Whole Roasted Snapper with Chili and Herb Gremolata
Whole Roasted Snapper with Chili and Herb Gremolata
Whole Roasted Snapper with Chili and Herb Gremolata

Ingredients:

The fish;

• 1 1/2 lb whole snapper- cleaned, gutted, scaled

• 3 tbsp olive oil 

• 1 tbsp salt 

• 1 lemon thinly sliced

• 1 bunch of fresh thyme

The Gremolata:

• 1 bunch flat-leaf parsley, finely chopped (about 1/2 cup)

• 1/8 cup fresh squeezed lemon juice

• 1 tsp of grated lemon rind

• 3 garlic cloves, finely chopped

• 1/8 cup olive oil

• 1 small medium- hot red chilli peppers, finely chopped

• 1 tbsp salt

THEN;



1. Make four slices on an angle on each side of the fish for the oil and salt to penetrate the fish (8 total)


2. Stuff the snapper with 1 bunch of fresh thyme and 1 thinly sliced lemon. Drizzle inside the fish with olive oil and 2 tbsps of salt 


3. Drizzle with olive oil on both sides.


4. Sprinkle 2 tbsp of salt on each side evenly. Transfer to a baking sheet to be cooked.

5. Pre heat oven to 400 degrees and cook fish uncovered until skin is slightly crisp, about 20 minutes.

6. Transfer fish to a platter and let stand for 10 minutes.

7. Spoon the gremolata over the top of the cooked fish. Cut up a few lemon wedges to serve.

Previous
Previous

Beer Battered Fish Tacos

Next
Next

Steak au Poivre