Sharing My Passion for Real Food Made at Home

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This whole roast fish is a dramatic centerpiece for a Family meal. The Red Snapper is fresh and bright, thanks to a double hit of herbs.

Ingredients

The Fish

• One 2 1/2 pound whole red snapper, cleaned and scaled
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Fresh cracked Java pepper
• 1 lemon, thinly sliced 
• 1/4 cup chopped mixed herbs: thyme, oregano, parsley and rosemary
• 1 shallot, thinly sliced
• 1/4 fennel bulb, thinly sliced
• 3 garlic cloves, crushed

The Salsa Verde

• 1/2 cup minced parsley
• 1/4 cup minced basil
• 1/4 cup minced mint
• 1 tablespoon minced capers
• 1 teaspoon red wine vinegar
• 1 garlic clove, minced
• 1/2 jalapeño (optional)
• 1 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• Kosher salt
• Fresh cracked Java Pepper

Directions

Make the Fish

• Step 1 Preheat the oven to 450F. Put the fish on a parchment paper-lined baking sheet. Make 3 crosswise slashes down to the bone on each side of the fish. Rub with the olive oil and season with salt and pepper. Stuff each slash with 1 lemon slice and some herbs. Stuff the cavity with the shallot, fennel, garlic and remaining lemon slices and herbs. Roast for about 20 mins, until the flesh is opaque.

Make the Salsa Verde

• Step 1 In a medium bowl, mix all

• 1/2 cup minced parsley
• 1/4 cup minced basil
• 1/4 cup minced mint
• 1 tablespoon minced capers
• 1 teaspoon red wine vinegar
• 1 garlic clove, minced
• 1/2 jalapeño (optional)
• 1 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• Kosher salt
• Fresh cracked Java pepper

Pair with a Citrusy Sicilian white.

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