Roasted Red Snapper with Rosemary

15m
Prep Time
40m
Cook Time
55m
Ready In

Recipe: #39983

January 08, 2023

Categories: Snapper Oven Roast,



"Recipe source: Everyday Italian cookbook"

Original is 4 servings

Nutritional

  • Serving Size: 1 (463 g)
  • Calories 487.7
  • Total Fat - 15.7 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 289.5 mg
  • Sodium - 863.9 mg
  • Total Carbohydrate - 7.5 g
  • Dietary Fiber - 1.9 g
  • Sugars - 2.1 g
  • Protein - 76.2 g
  • Calcium - 157.4 mg
  • Iron - 1.9 mg
  • Vitamin C - 35.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 400 degrees F.

Step 2

Line a large baking sheet with foil. Coat foil with 1 tablespoon oil. Place fish on top of the foil and spring the cavity with 1/2 teaspoon salt and 1/2 teaspoon pepper. Squeeze juice from 4 lemon wedges inside the cavity and then put those wedges in the cavity. Fill cavity with the remainder of the ingredients (onion - garlic). Ruth 1 tablespoon oil over the fish and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. ****Fish can be prepared up to 6 hours ahead; cover and refrigerate. Uncover when ready to bake.

Step 3

Roast in oven for 40 minutes. Pull back skin from top of fish . Using a sharp knife, separate the two fillets from the backbone. Using a spatula, transfer fish to plates. Lift the backbone form the bottom fillets and discard (backbone and head (if using) comes off easily at this point). Using a spatula transfer the remaining filler to plats. Sprinkle fish with salt and pepper and serve with remaining lemon wedges.

Tips


No special items needed.

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