Best 5 Roasted Whole Red Snapper With Tomatoes Basil And Oregano By Scott Conant Recipe By Tasty Recipes

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Feast your eyes on the tantalizing Roasted Whole Red Snapper with Tomatoes, Basil, and Oregano, a culinary masterpiece by Scott Conant. This delectable dish is not only a feast for the senses but also a testament to the harmonious blend of flavors. The succulent red snapper takes center stage, roasted to perfection with a crispy skin and flaky, tender flesh.

Dive into the symphony of flavors as tangy tomatoes, aromatic basil, and earthy oregano dance together in a vibrant sauce that beautifully complements the fish. The vibrant colors of the dish are a visual delight, while the irresistible aromas captivate your senses, promising an unforgettable dining experience.

Accompanying this main course are two equally enticing recipes. Indulge in the creamy and flavorful Basil Pesto Sauce, a versatile condiment that elevates any dish with its vibrant green hue and nutty flavor. For a delightful side, try your hand at the refreshing Tomato Salad with Basil and Oregano, a simple yet bursting with Mediterranean flavors.

Whether you're a seasoned chef or a home cook looking to impress, this collection of recipes is sure to tantalize your taste buds and leave you craving more. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey that will transport you to the heart of Italian cuisine.

Here are our top 5 tried and tested recipes!

OVEN ROASTED RED SNAPPER WITH LEMON, TOMATOES AND BASIL



Oven Roasted Red Snapper with Lemon, Tomatoes and Basil image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 8

2 small red snapper (about 1 pound)
1 bulb fennel
2 large tomatoes
2 lemons
1 branch basil
1 cup chicken broth
Salt and pepper, to taste
2 ounces olive oil

Steps:

  • Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin.
  • On the bottom of a long gratin dish place the sliced fennel cover with the fish. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Cook the fish in a 450 degrees oven for about 20 minutes. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify. Drizzle back over fish and serve as-is.

ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL, AND OREGANO BY SCOTT CONANT RECIPE BY TASTY



Roasted Whole Red Snapper With Tomatoes, Basil, And Oregano by Scott Conant Recipe by Tasty image

One of the reasons why I chose to work with the Alzheimer's Association is because my grandmother had dementia and some of the most meaningful moments I had with her were around the table, sharing a meal. So, I wanted to create a recipe that's fun, easy, full of flavor, and, most importantly, can be enjoyed together with friends and loved ones. Words alone can't convey how magnificent, how beautifully ceremonial a whole fish looks when presented at the table. I'm always excited when I and a few friends settle in to devour one. (And devour we do, you should see how little is left when we're through with it.) Aside from being so good-looking, a whole fish also offers much more flavor because the head and the bones add depth to the accompanying sauce. A completely gratifying dish!

Provided by Katie Aubin

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

3 lb head-on red snapper, scaled and cleaned
2 ½ teaspoons kosher salt, divided, plus additional to taste
1 lemon, half sliced, divided
5 small sprigs fresh oregano, plus ½ tablespoon chopped leaves, divided
10 fresh basil leaves, plus 1 tablespoon chopped leaves, divided
6 tablespoons olive oil, divided
1 ½ cups cherry tomato, halved
¼ teaspoon red pepper flakes
6 fingerling potatoes, diced and blanched
1 cup homemade chicken broth, or low-sodium chicken broth

Steps:

  • Preheat the oven to 325°F (160°C).
  • If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Season both the inside and outside of the fish liberally with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs, and whole basil leaves.
  • Using a very large 14 inch (35 cm) sauté pan or a small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with another tablespoon of olive oil and season with remaining ½ teaspoon salt.
  • Using paper towels, wipe the excess oil out of the pan. Drizzle the fish with another 2 tablespoons of olive oil and add the cherry tomatoes and red pepper flakes and cook until the tomatoes begin to release some of their liquid, about 3 minutes. Stir in the potatoes.
  • Squeeze the juice from the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish over and baste with the sauce.
  • Transfer the fish to the oven and cook for 18-19 minutes. To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, the fish is ready.
  • Carefully transfer the fish to a rimmed serving platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
  • Return the pan to the stove over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tablespoon of olive oil, chopped oregano, and chopped basil and season with salt to taste.
  • Pour the sauce and vegetables over the fish and serve, using a large spoon to remove the flesh from the fish. (Don't forget to turn it over to eat off the other side!)
  • Enjoy!

OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS



Oven Roasted Red Snapper Fillets with Tomatoes and Onions image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 32

Essence, recipe follows
12 thin slices lemon, seeds removed
1/4 cup good-quality extra-virgin olive oil
Rice Pilaf, for serving, recipe follows
Tomato Water, recipe follows, optional
Chiffonade fresh basil, for garnish
20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
1/2 cup julienned sweet onions
1/4 cup pitted and sliced kalamata olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 (4 to 6-ounce) skin-on red snapper fillets
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons unsalted butter
3/4 cup chopped yellow onions
1 cup long-grain white rice
1 3/4 cups canned low-sodium chicken broth, or chicken stock
1/2 teaspoon salt
2 tablespoons thinly sliced green onions, optional
1 large heirloom tomato, roughly chopped
Few sprigs fresh parsley
Few sprigs fresh basil
Extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
  • Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
  • Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
  • Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

WHOLE ROASTED RED SNAPPER



Whole Roasted Red Snapper image

Provided by Enid Nemy

Categories     dinner, weekday, roasts, main course

Time 45m

Yield 2 servings

Number Of Ingredients 16

2 cups mixed cubed eggplant, yellow squash and zucchini
2 whole red snappers, 1 1/2 to 1 3/4 pounds each, scaled, gutted and trimmed of spines and gills
Kosher salt, to taste
Crushed black peppercorns, to taste
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs fresh rosemary
2 cloves garlic, peeled
2 wedges of lemon
Juice of three lemons
Juice of three limes
4 tablespoons white wine
4 tablespoons ( 1/2 stick) unsalted butter
1 plum tomato, seeded and diced
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh oregano

Steps:

  • Preheat oven to 300 degrees. Spread cubed vegetables evenly across a baking sheet, and bake until slightly tender, about 20 minutes. Meanwhile, rinse the fish with cool water and season the insides with salt and pepper. In each fish, place sprigs of thyme, sage, and rosemary; a garlic clove, and a wedge of lemon.
  • Remove vegetables to a medium saucepan, and reserve. Raise oven temperature to 450 degrees. Lightly oil the baking sheet that held the vegetables, and place the stuffed fish on it. Roast the fish at 450 degrees for about 15 minutes, or until cooked to taste.
  • While fish is cooking, add lemon juice, lime juice and white wine to the saucepan of vegetables. Cook, uncovered, over medium heat, to reduce liquid slightly. Add butter, tomato, sage and oregano.
  • Serve the whole roasted fish topped with vegetable sauce. Serve with roasted potatoes and grilled vegetables.

EMERIL'S WHOLE ROASTED RED SNAPPER



Emeril's Whole Roasted Red Snapper image

Recipe courtesy Emeril Lagasse, 2006

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

2 (3-pound) whole red snappers, scaled and gutted
2 tablespoons kosher salt
2 teaspoons ground white pepper
2 large tomatoes, each sliced crosswise into 4 thick slices
12 sprigs thyme, plus 2 tablespoons thyme leaves
1/4 cup julienned lemon zest (strips of zest)
1/2 cup 1/4-inch sliced garlic cloves
1 cup sliced kalamata olives
1 1/2 cups dry white wine
1 cup lemon juice
1/2 cup extra virgin olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Season the snappers with the salt and pepper. Place the tomato slices on the bottom of a large roasting pan in 2 columns of 4 tomato slices. Place 6 sprigs of rosemary across the each of the 2 rows of tomatoes. Lay the fish on top of the tomato slices, and divide the thyme leaves, orange zest and garlic cloves evenly over the tops of the 2 fish. Pour the wine and lemon juice around the fish, and drizzle each fish with 1 tablespoon of the olive oil. Place the fish in the oven and roast, uncovered, for 20 minutes. Remove from the oven and add another tablespoon of the olive oil to each of the fish. Return to the oven and continue to cook until well caramelized, about 15 to 20 minutes. Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil.
  • Serve immediately, with the pan drippings drizzled over the top of the fish.

Tips:

  • Choose the Right Fish: Select a fresh, whole red snapper with bright red eyes, firm flesh, and a mild odor.
  • Prep the Fish: Clean the fish thoroughly, removing the scales, gills, and entrails. Rinse the fish inside and out and pat dry.
  • Season the Fish: Generously season the inside and outside of the fish with salt and pepper. You can also add other seasonings like paprika, garlic powder, or dried oregano.
  • Roast the Fish: Preheat your oven to 400°F (200°C) and roast the fish for 20-25 minutes or until the internal temperature reaches 145°F (63°C). Baste the fish with olive oil or melted butter during roasting to keep it moist.
  • Make the Tomato Sauce: While the fish is roasting, prepare the tomato sauce by sautéing chopped tomatoes, garlic, basil, and oregano in olive oil. Season the sauce with salt, pepper, and red pepper flakes to taste.
  • Serve the Fish: Once the fish is cooked, transfer it to a serving platter and top with the tomato sauce. Garnish with fresh basil and serve immediately.

Conclusion:

Roasted whole red snapper with tomatoes, basil, and oregano is a delectable and flavorful dish that combines the freshness of seafood with the vibrant flavors of Mediterranean cuisine. This recipe offers a step-by-step guide to preparing this dish, from selecting and prepping the fish to roasting it to perfection and making the accompanying tomato sauce. With its crispy skin, tender flesh, and aromatic sauce, this dish is sure to impress your dinner guests and become a favorite in your seafood repertoire.

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