Whole Baked Red Snapper Recipe - Cooking Index
Whole Baked Red Snapper Recipe - Cooking Index
| 1 | Red snapper - (3 to 4 lbs) - gutted, gills | |
| Removed, scales left on | ||
| (or 2 whole 1 1/2 to 2 lb snappers) | ||
| 2 tablespoons | 30ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Extra-virgin olive oil - for garnish | ||
| Lemon wedges - for garnish |
Preheat oven to 400 degrees.
Rub the fish with olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. Bake for about 15 minutes per inch of thickness at the thickest part. Check for doneness by carefully sliding a paring knife into the back at the thickest part, gently lifting the top fillet, and peeking inside to make sure the fish pulls away from the bone and the flesh is opaque (but still moist) rather than translucent and raw. Season with salt, pepper, olive oil and lemon.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Jim Peterson, Fish & Shellfish - From the TV FOOD NETWORK - (Show # CL-8851 broadcast 03-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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