Whole Roast Red Snapper

I was in Costco the other day, and they had these good looking double packs of whole red snapper.  The eyes looked clear and glassy, so I took the plunge and thought it’d be fun to try some new recipes with whole fish.

I don’t use a lot of whole fish.  We live in AZ after all, and fresh fish is harder to find.  But as with any food stuff, it tastes better cooked on the bone, and fish is no different.  So we’re skipping the filet.. and going in for some whole fish preparations.

The fish was already cleaned and scaled.  So we rinsed and dried it well.

I put veg on the bottom of my roasting pan (onion, garlic, carrot – fennel, if I had it, but didn’t).

I put lemon and fresh thyme inside the fish and salt and peppered it inside and out.

Then on top I scattered some chopped up mediterranean mix (roasted red peppers, capers, olives, tomatoes, rosemary, and a tad red pepper flake).  I put a cup of chicken broth and tablespoon of olive oil in the roasting pan.   I then roasted the fish, basting it every 15 minutes, at 400F for 1 hour.

wholfish _ssi

When it was done, I scooped the topping off and put it in a bowl with some of the liquid.  Then I lifted the filet off one side…. pulled the head and bones off in one big piece and discarded… then lifted the filet off the other side.  I topped each filet with the juicy flavorful topping.

It was terrific.  The mediterranean topping was great.  The fish was tender, flavorful, and flakey.  It was very good.  Definitely a make again.

Unfortunately, we I was snapping photos of it with my little Panasonic Lumix ZS19 point and shoot, the fish steamed my camera and it gave up the ghost.  Maybe the fish teeth spooked it… but nonetheless, that puff of steam made my camera go up in smoke.  This is the last picture it took.


Now I’m in the market for a new camera.  Check out my post, http://kritterspix.com/2015/04/25/point-shoot-and-steam/

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