Whole Roasted Red Snapper with Spring Vegetables

A whole fish makes a statement and is extremely easy to make!  A whole roasted fish comes out very tender and juicy without much effort on your part.  I chose to stuff it with lemon slices and fresh dill and added a variety of spring inspired vegetables.  However, you can make the fish as is without the vegetables.  Other options are to select a different type of whole fish and/or stuff it with different herbs such as cilantro and lime slices. Meyer Lemon Avocado Oil from Spicewood Food Company is being used and can be purchased online.  For a different take try Whole Roasted Red Snapper Stuffed with Cilantro and Limes.  Serves 4.

Ingredients

Red Snapper
1 – 2 – 2 1/2 lb. whole red snapper
4 -5 sprigs of fresh dill
1 lemon sliced
New Potatoes
1 lb. of new potatoes
2 tablespoons of  lemon avocado oil or regular olive oil with lemon juice
Dash of Kosher salt
Dash of ground pepper
Asparagus
1 lb. of asparagus tough ends trimmed
2 tablespoons lemon avocado oil or regular olive oil with lemon juice
Dash of Kosher salt
Dash of ground pepper
Remaining Ingredients
1 – 14 oz. can of quartered artichokes drained
1/3 cup of pitted kalmata olives sliced or capers
1/4 cup of fresh dill minced
Fresh lemons for drizzling

Technique

Preheat an oven to 400 degrees.  Slice lemon and stuff the fish with lemon slices and 4-5 sprigs of dill.  Place on a large baking sheet and roast for about 45 minutes until fish easily falls away from the bone.  If making vegetables, scrub new potatoes, toss them with lemon avocado oil, salt and pepper and add them to the same baking sheet as the fish at the same time you put the fish in the oven.  Baking times should be the same.  Potatoes should be fork tender.  Prep the remaining ingredients except for asparagus and set aside.  When the fish is 10 minutes from coming out of the oven make the asparagus by steaming it for about 5 -10 minutes or until al dente (slightly firm to the bite).  Remove, place in a bowl and toss with oil, salt and pepper.  On a large platter assemble the components as shown or create your own style, sprinkle 1/4 cup of minced dill over the vegetables and serve garnished with limes for drizzling if desired.  When removing fish meat, open the fish where it was cut (as if you were opening a book and leaving it open) and the bones will easily come out leaving the flesh behind.  Discard the lemons and dill inside the fish and enjoy!

Suggested Beverage

Try Pomelo Sauvignon Blanc (California), Oliana’s Vermentino Di Sardegna Italla – D.O. C., Excelsior Chardonnay (South Africa), Fleur du Cap Chardonnay Vintage 2007 (Western Cape, South Africa), Paulaner Hefe-Weizen (Germany) with lemon wedges or Skinny Dip New Belgium Brewing (Ft. Collins, CO).

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