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red snapper kosher salt red pepper basil oregano garlic lemon extra-virgin olive oil cherry tomatoes potatoes chicken broth
Viewed: 27 - Published at: 8 years agoIngredients
- One 2 1/2- to 3-pound whole (head on) red snapper, scaled and cleaned
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes
- 10 whole fresh basil leaves, plus 1 tablespoon chopped fresh basil
- 5 small sprigs fresh oregano, plus 1/2 tablespoon chopped fresh oregano leaves
- 2 cloves garlic, crushed
- 1 lemon, half sliced and half left whole
- 4 to 5 tablespoons extra-virgin olive oil
- 1 1/2 cups cherry tomatoes (about 8 ounces), cut in half
- 6 to 8 fingerling potatoes (about 10 ounces), cut into a 3/4-inch dice and blanched
- 1 cup homemade or low-salt chicken broth
Method
- Stuff and cook the snapper: Preheat the oven to 325 degrees F. If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked).
- Sprinkle both the inside and the outside of the fish liberally with salt and pepper.
- Stuff the cavity with 1/4 teaspoon crushed red pepper, whole basil leaves, oregano sprigs, garlic and lemon slices.
- Using a very large (14-inch) saute pan or a small roasting pan (oven safe) heat about 2 tablespoons of the olive oil over medium-high heat until smoking.
- Add the fish and cook until well browned on one side, 3 to 4 minutes.
- Flip the fish over-use a large spatula and grab the tail if it's not too hot-and cook on the other side until well browned, about 2 minutes.
- Take the fish out of the pan and use wadded paper towels to wipe the pan clean of the oil.
- Cook the vegetables: Add another tablespoon of olive oil to the pan, a pinch of red pepper flakes, the tomatoes, potatoes, chopped oregano and a pinch of salt and cook until the tomatoes begin to lose some of their liquid, about 3 minutes.
- Return the fish to the pan, laying it on top of the vegetables and drizzle about a tablespoon of olive oil over it.
- Add the chicken broth to the pan and squeeze the remaining lemon half into the sauce in the pan.
- Cook on the stove another 3 to 4 minutes, basting the fish with the sauce and moving some of the tomatoes and potatoes in the pan on top of the fish.
- Finish cooking the fish in the oven safe pan in the oven 18 to 19 minutes.
- (To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, it is ready.)
- To serve: Remove the fish from the oven and carefully transfer it to a sided platter, pouring any liquid in its cavity back into the pan, and keep the fish warm.
- Return the pan to the stove over medium heat and cook the sauce and vegetables for a minute or two to concentrate the flavors.
- Add another tablespoon of olive oil to the pan, the chopped basil and season with additional salt and pepper if necessary.
- Pour the sauce and vegetables over the fish and serve, using a large spoon to remove servings off the fish.
- (Don't forget to turn it over to eat off the other side!)
