I did not grow up eating fish and, to be honest, I am still working on learning to like it. One of my goals for 2019 is to really expand on this and make it a more regular part of our meals. I am starting to learn what I do and do not like about fish. That said, I still find it intimidating. Thankfully, Rob is here to help push me further and he helped me develop the recipe for this one.
Rob decided to go for a classic Mediterranean style roast. He used classic elements like lemon, fennel, and dill. Overall the prep was super easy. We just had to thinly slice everything and stick it in the fish. Cooking was even easier, just throw it in the oven and wait.
I have to say I really liked how it came out; the fish didn’t have that overly “fishy” taste that I find turns me off to fish. The other nice this about it was how light it was. I paired it with some simple piccata-style pasta and this could just as easily have been a summer dinner with a glass of cold rose!
Roasted Red Snapper
- 1 Whole Red Snapper ~2 Lb
- 2 Lemons cut into thin slices
- 4 Garlic Cloves smashed
- 1 Fennel Bulb shaved
- 4 Dill Sprigs
- Olive Oil
- Salt & Pepper to taste
- Preheat the oven to 450F.
- Cover the entire fish in a light coating of olive oil. Salt/pepper the fish.
- Place the dill, fennel, lemon slices, and garlic inside of the fish.
- Place some lemon on the sheet pan or roasting dish and lay the fish on top. Place a few lemon slices on top of the fish too.
- Roast for 25-30 minutes. The outside should be lightly crispy and the lemons should start browning. You can finish it under a low broiler for the last few minutes if you want a good blackening.