This elegant yet simple whole roasted red snapper is a celebration of fresh, clean flavors. The high-heat roasting method ensures the skin becomes beautifully crisp while the flesh remains moist and flaky. A quick marinade of extra-virgin olive oil and sherry vinegar penetrates the deep scores in the fish, infusing every bite with a zesty, savory brightness. It’s the perfect centerpiece for a summer dinner party or a special weeknight treat. Serve it alongside crusty bread to soak up the flavorful juices, and garnish with fresh parsley and lemon wedges for a touch of color and acidity that complements the delicate fish perfectly.
Whole Red Snapper, Simply Roasted
Description
This elegant yet simple whole roasted red snapper is a celebration of fresh, clean flavors. The high-heat roasting method ensures the skin becomes beautifully crisp while the flesh remains moist and flaky. A quick marinade of extra-virgin olive oil and sherry vinegar penetrates the deep scores in the fish, infusing every bite with a zesty, savory brightness. It&# 226;ÂÂs the perfect centerpiece for a summer dinner party or a special weeknight treat. Serve it alongside crusty bread to soak up the flavorful juices, and garnish with fresh parsley and lemon wedges for a touch of color and acidity that complements the delicate fish perfectly.Ingredients
Directions
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Preheat the oven to 500ðF (260ðC). Line a roasting pan with aluminum foil for easy cleanup and place a wire rack inside the pan.
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Using kitchen shears, snip off the fins of the fish. Rinse the fish thoroughly and blot it completely dry with paper towels.
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Cut 2 or 3 vertical gashes through the flesh on each side of the fish, cutting all the way down to the center bone.
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Rub the fish inside and out with 1 tablespoon of olive oil and 1 tablespoon of sherry vinegar (or lemon juice). Season generously with salt and pepper, ensuring the seasoning gets into the gashes.
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Place the fish on the prepared wire rack in the roasting pan.
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Roast undisturbed for 20 minutes. Check for doneness by looking into one of the slits; the meat at the bone should be opaque. If not, roast for an additional 5 to 10 minutes.
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While the fish roasts, whisk the remaining 1 tablespoon of olive oil and 1 tablespoon of vinegar (or lemon juice) in a small bowl. Season with salt and pepper.
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Transfer the cooked fish to a serving platter. Drizzle the remaining oil-vinegar mixture over the top.
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Garnish with lemon quarters and chopped fresh parsley. Serve immediately, using a spoon to lift the flesh from the bone.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 276.3kcal
- % Daily Value *
- Total Fat 8.3g13%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 5.6mg1%
- Total Carbohydrate 53.5g18%
- Dietary Fiber 6.2g25%
- Sugars 38.2g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover fish is best eaten immediately, but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently or serve cold in salads.
Substitutions: If sherry vinegar is unavailable, red-wine vinegar or fresh lemon juice work well as substitutes.
Tip: Ensure the fish is thoroughly patted dry before seasoning to help achieve crispy skin.
