Savory, juicy, and spicy whole roasted red snapper that’s so easy you can cook in under 45 min.
Keeping my recipes as simple as possible. Ingredients, directions, and final products. Cooking is simple and all it really takes is a clear mind, the right guide, and a hungry stomach….also I don’t have the time to write a descriptive prose about each dish.
Ingredients
- 1 3 lb whole red snapper
- NOTE: Fish market will clean, gut, descale, and even chop the head if you ask. Ask for your fish cleaned and ready for roasting when you pick it out. If your fish smells repulsively fishy, do not consume.
- 1-2 tablespoon extra virgin olive oil (EVOO) plus more for rubbing
- 1 lemon, sliced
- 2 garlic cloves, minced
- 1.5 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon Za’tar seasoning (Middle Eastern seasoning, nice touch but not necessary)
- Cut vegetables for roasting (i.e. bell peppers, red onions, broccoli, zucchini, baby potatoes, etc.)
- NOTE: Anything that you have in your fridge that can add some crunch, today I had peppers and red onions.
Tools
- Oven
- Alumninum foil
- Baking sheet
- Kitchen string, kebabs sticks, etc.
Directions
- Preheat oven to 425°F
- Line baking sheet with aluminum foil
- Thoroughly wash and dry whole fish before placing on the baking sheet, removing any additional scales that were missed
- NOTE: As mentioned, the fish market will do most cleaning out of fish for you.
- Make 2-3 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone
- Drizzle EVOO on all sides of the fish and season with salt and pepper
- In a small bowl, combine 1-2 tablespoons of EVOO, sea salt, black pepper, garlic powder, cayenne pepper, cumin, coriander, and Za’tar seasoning, creating a viscous paste
- Rub seasoning paste on all sides of the fish
- Stuff fish with minced garlic and sliced lemons
- Hold fish together loosely with kitchen string (or in my case, chopped kebab sticks…be creative in the kitchen, HEAUX!)
- Spread chopped veggies around fish, drizzle EVVO, and season with salt, pepper, and garlic powder
- Bake fish in oven at 425°F for 40-45 minutes
- Transfer fish to platter for serving, use 2 forks to lift fish filet to consume
- NOTE: Serves well with rice, salad, tortillas and avocado to make fish tacos, etc.)
- Put it in your mouth.