Whole Red Snapper, Simply Roasted

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.

Cooking Method: Baking, Roasting

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 276.3

Dietary: Gluten-free

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

1 whole Red snapper -- gutted
Gilled and scaled
1/2 pounds
2 tablespoons Olive oil
Preferably extra-virgin
2 tablespoons Sherry vinegar
Or red-wine vinegar
Or fresh lemon juice
Salt & freshly ground black pepper -- to taste
Lemon quarters -- for garnish

Directions

1
Preheat the oven to 500ÃÂ°F (260ÃÂ°C). Line a roasting pan with aluminum foil for easy cleanup and place a wire rack inside the pan.
2
Using kitchen shears, snip off the fins of the fish. Rinse the fish thoroughly and blot it completely dry with paper towels.
3
Cut 2 or 3 vertical gashes through the flesh on each side of the fish, cutting all the way down to the center bone.
4
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.
5
Place the fish on the prepared wire rack in the roasting pan.
6
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.
7
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.
8
Transfer the cooked fish to a serving platter. Drizzle the remaining oil-vinegar mixture over the top.
9
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.

Keywords: red snapper, whole fish, roasted, mediterranean, sherry vinegar, olive oil, lemon, seafood, dinner party, healthy, gluten free, crispy skin

Read it online: https://www.chefs-mate.com/recipe/whole-red-snapper-simply-roasted/