Best 5 Roasted Whole Snapper Recipes

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

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!

WHOLE ROASTED RED SNAPPER

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.

ROASTED WHOLE SNAPPER

Steps:

• Preheat the oven to 425 degrees.
• In a heavy roasting pan or large cast-iron skillet, toss together the fennel, onions, 5 lemon quarters, and the wine. Rub the snapper all over with olive oil and season inside and out with salt and pepper. Stuff the cavity with the herbs and the remaining lemons.
• Roast about 30 minutes (15 minutes for each inch of thickness), until the flesh just begins to flake.

RED SNAPPER (WHOLE, ROASTED) WITH THAI SPICES AND COCONUT RICE

Steps:

• 1. Preheat oven to 400 degrees. 2. Generously season the belly and both sides of the fish with salt and pepper. Place the fish on a roasting pan. 3. Combine the canola oil with the garlic, ginger, coriander, palm sugar, chili flakes, coconut milk, juice and zest of lime in a mixing bowl and stir to combine. 4. Spoon the spice mixture over the snapper and bake for about 30-35 minutes, basting frequently. Bake the fish until a metal skewer can easily be inserted into the fish and, if left in for 5 seconds, feels warm. 5. While the fish is roasting, cook the rice. Bring the rice water, and lemongrass to a boil in a medium pot. Lower the heat and simmer for 10 minutes. Remove the rice from heat, cover and let sit for another 10 minutes. When the rice is cooked, remove and discard lemongrass. Add the coconut milk and cilantro. Stir to incorporate and season to taste with lime juice, salt and pepper. 6. To serve, spoon the coconut rice onto the middle of four plates. Filet the snapper; running a knife down the center of the fish andunder the fillet toseparate it from the bone. Place each serving on top of the coconut rice and spoon some of the sauce from the roasting pan over the snapper. When the top fillets have been served, lift off the fish bones and cut the bottom in the same manner. Finishthe dish with a squeeze of fresh lime juice.

WHOLE ROASTED SNAPPER WITH ARTICHOKES AND AïOLI

Steps:

• Make aïoli:
• In blender, purée garlic, salt, cayenne pepper, and 2 teaspoons oil until smooth and creamy, about 2 minutes. Add yolks and lemon juice and blend until smooth. With motor running, very slowly add remaining 3/4 cups plus 2 tablespoons oil in thin, steady stream, blending until aïoli is thick, about 2 minutes. Refrigerate until ready to use.
• Roast fish:
• Position rack in center of oven; preheat to 400°F. Grease 13- by 9-inch roasting pan.
• In small saucepan over moderately high heat, combine garlic and 3 cups water and bring to boil. Drain and repeat process two more times. Set garlic aside.
• Make seasoning mixture:
• Whisk together olive oil, lemon juice, salt, pepper, and za'atar.
• Lay 1 fish on its side. Holding sharp paring knife at 30-degree angle from fish, cut 3 vertical 2 1/2-inch-long slits through skin and partially into flesh. Turn fish over and repeat in same manner. Repeat with other fish. Pat fish dry, then rub with seasoning mixture, being sure to tuck some into slits.
• Arrange tomato slices so they cover bottom of roasting pan. Lay fish on top and surround with thyme and rosemary. Roast, uncovered, 15 minutes.
• While fish is roasting, prep artichokes:
• Fill medium bowl with cold water. Squeeze juice from lemons into water; add squeezed lemons.
• Using serrated knife, cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until reaching pale yellow leaves with pale green tips. Cut off green tips. With sharp paring knife, trim dark-green fibrous parts from base and sides of artichoke. Halve artichoke lengthwise and use spoon to scoop out choke. Drop artichoke into lemon water. Trim remaining artichokes in same manner and keep in lemon water until ready to use.
• When fish has roasted 15 minutes, scatter garlic cloves across pan and continue to roast until fish is just cooked through, about 15 more minutes. Keep warm.
• While fish is roasting, cook artichokes:
• In 4-quart heavy pot over moderate heat, heat oil until thermometer registers 350°F. Fry artichokes in batches (returning oil to 350°F between batches) until golden brown, about 8-10 minutes. Transfer fried artichokes to paper towels to drain, and immediately season with sea salt. Keep warm.
• To serve:
• Transfer fish to large platter and surround with tomatoes. Scatter artichokes over, and serve aïoli alongside.