Okay, I know this photo is a little creepy with the eye but I love the colors so I hope you guys don't mind how graphic it is LOL. I LOVE whole roasted fish. Whenever I see it on a restaurant's menu, I always order it, but I've been too intimidated to cook it at home! Turns out, it's REALLY easy. Just have the fish monger gut the fish and you're good to go (they do this already or if not, it's free!).
The best part of this dinner? It's SO healthy! I just stuff the fish with whatever herbs I have on hand and a lemon. Also, be sure to salt the cavity before stuffing the herbs in - it will bring out all the flavor of the herbs.
I made a Salsa Verde to serve with the fish, which is great with a big squeeze of lemon to top on the white meat. The flavors are so clean and simple.
See below recipe! Depending on the size of the fish, it can serve one or two. I had a pretty tiny Red Snapper so it was enough for just me.
If you have any comments or suggestions feel free to leave them in the comment box, I love hearing from you!
Time: 30 minutes
RED SNAPPER INGREDIENTS:
whole red snapper (scaled and gutted)
handful of parsley
clove of garlic
SALSA VERDE INGREDIENTS:
1 cup parsley
1 garlic clove
4 mint leaves (optional)
2 tbs capers
1/3 cup olive oil
salt & black pepper
Preheat the oven to 400 degrees. Place the red snapper on parchment paper on a pan and rub with olive oil. Salt the cavity of the red snapper. Stuff with the sliced garlic, lemon and parsley bake for about 20-25 minutes. Cooking time varies depending on the size so it's about 15 minutes per inch of thickness at the thickest part. You will know when it's ready when you can easily pierce the fish with a knife and the fish pulls away from the bone.
While the fish is cooking prepare the Salsa Verde. Place all the ingredients in a food processor and pulse until parsley is finely chopped. Season with salt and pepper.
When the fish is ready, take it out of the oven and make sure the flesh is opaque (but still moist). Remove the stuffing and cut it all the way down the middle to open. Carefully remove the spine and skin and top the white fleshy meat with Salsa Verde.