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Whole Roasted Red Snapper


Whole Roasted Red Snapper

A very simple Caribbean fish recipe from the Admiral’s Inn in St. John’s Antigua that was featured in the Bon Appétit Dec 1995 issue.  This fish can be prepared 1 day ahead and then refrigerated until ready to bake.

I served the Red Snapper with Vegetable Gratin, Vegetable Couscous, and Tzatziki for a kind of Carribean-French-Mediterranean meal.

Whole Roasted Red Snapper (recipe courtesy of Admiral’s Inn)

Yields: 2 servings

Ingredients:

  • 2 lb whole red snapper, cleaned and scaled
  • 1 T garlic, minced
  • 1 T fresh lemon juice
  • 3/4 tsp seafood seasoning
  • 2 T (1/4 stick) chilled butter, cut into pieces
  • 6 fresh thyme sprigs + extra for garnish
  • 6 thin lemon slices

Directions:

Preheat oven to 350°F (175°C).

Foil a heavy large baking sheet and butter the foil (or spray with Pam).  Place fish in center of foil.  Make three deep cuts along the belly of the fish on both sides.

make three deep cuts along the belly of the fish

Season the cavity of fish with garlic, lemon juice and seafood seasoning.  Dot cavity with butter.  Arrange thyme sprigs inside cavity.

dot the cavity with butter and insert garlic and thyme

Season the outside of fish with salt and pepper.  Top with lemon slices.

place lemon slices on top

Fold edges of foil over fish to seal.  Here, you can refrigerate to cook the next day if you choose.

Place the fish in the oven and cook until through, about 45 minutes.  Remove from foil and transfer to a platter.  Garnish with fresh thyme sprigs and serve with fresh lemon wedges.  I served the Red Snapper with Vegetable Gratin, Vegetable Couscous, and Tzatziki for a more Mediterranean meal.

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