Slow Roasted Whole Snapper
If you want to add more gluten free, dairy free, and pescatarian recipes to your recipe box, Slow Roasted Whole Snapper might be a recipe you should try. This main course has 1371 calories, 102g of protein, and 91g of fat per serving. This recipe serves 2 and costs $10.86 per serving. Head to the store and pick up rosemary leaves, olive oil, lemon wedges, and a few other things to make it today. This recipe is liked by 6 foodies and cooks. From preparation to the plate, this recipe takes about 2 hours. It is brought to you by Norecipes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is outstanding. If you like this recipe, you might also like recipes such as Roasted Whole Snapper, Roasted Whole Snapper, and Roasted Whole Red Snapper.
Servings: 2
Ingredients:
Salt and fresh ground black pepper to taste
small handful of haricots verts (or green beans)
1 C Kalamata olives (or other tart and briny olive)
lemon wedges for serving
1/2 C olive oil
1 large onions cut into 8 wedges
1 red bell pepper cut into 1/2? strips
2 lbs whole red snapper
3 medium sprigs worth of rosemary leaves
3/4 lbs baby yukon gold potatoes cleaned (and halved if they are more than 1? in diam)
Equipment:
oven
roasting pan
broiler
aluminum foil
frying pan
Cooking instruction summary:
Preheat oven to 250 degrees F.Make sure the fish is thoroughly cleaned and scaled. Rub with a tablespoon of oil and sprinkle some salt and pepper both inside and out. Stuff it with 1 sprig of rosemary.Toss the potatoes, olives, onions, bellpepper and other 2 sprigs of rosemary with the remaining olive oil then salt and pepper to taste. Put the fish in the middle of the roasting pan and surround with the veggies. Cover loosely with foil and put it in the oven.Depending on the size of the fish it will take anywhere from 1-2 hours, you can tell it's done by inserting a fork into the thickest part of the fish and seeing if the meat flakes easily. When the fish is done, remove the foil and add the haricots verts. Toss the veggies with the olive oil that's accumulated at the bottom of the pan. Spoon some oil over the fish and put it under a broiler for a few minutes to brown.Plate the veggies then use 2 forks to separate the meat from the bones running down the center of the fish. Spoon some sauce over the top and garnish with some fresh rosemary. If you went light on the salt, sprinkle some fleur de sel on top. Serve with lemon wedges for squeezing.
Step by step:
1. Preheat oven to 250 degrees F.Make sure the fish is thoroughly cleaned and scaled. Rub with a tablespoon of oil and sprinkle some salt and pepper both inside and out. Stuff it with 1 sprig of rosemary.Toss the potatoes, olives, onions, bellpepper and other 2 sprigs of rosemary with the remaining olive oil then salt and pepper to taste.
2. Put the fish in the middle of the roasting pan and surround with the veggies. Cover loosely with foil and put it in the oven.Depending on the size of the fish it will take anywhere from 1-2 hours, you can tell it's done by inserting a fork into the thickest part of the fish and seeing if the meat flakes easily. When the fish is done, remove the foil and add the haricots verts. Toss the veggies with the olive oil that's accumulated at the bottom of the pan. Spoon some oil over the fish and put it under a broiler for a few minutes to brown.Plate the veggies then use 2 forks to separate the meat from the bones running down the center of the fish. Spoon some sauce over the top and garnish with some fresh rosemary. If you went light on the salt, sprinkle some fleur de sel on top.
3. Serve with lemon wedges for squeezing.
Nutrition Information:
covered percent of daily need
