Description
This roasted red snapper is infused with fresh herbs and lemon, served alongside a medley of caramelized summer vegetables for a delightful and aromatic meal.
Ingredients
Units
Scale
- 1 whole red snapper, cleaned and de-boned
- Salt and pepper, to taste
- Olive oil, for brushing
- 1 lemon, sliced
- Assortment of fresh herbs (such as parsley, thyme, and dill)
- 4-5 medium potatoes, quartered
- 1 pint cherry tomatoes
- 1 large onion, sliced
- 1 bulb elephant garlic, halved
Instructions
- Preheat your oven to 400°F (200°C).
- Ask the store to de-bone and clean the fish for you if you do not want to do this on your own.
- Brush olive oil generously all over the inside and outside of the fish. Season with salt and pepper.
- Stuff the cavity of the fish with lemon slices and your choice of fresh herbs.
- Place the fish on a baking sheet lined with parchment paper.
- In a large bowl, toss the potatoes, cherry tomatoes, onion slices, and elephant garlic with olive oil, salt, and pepper.
- Arrange the vegetables around the fish on the baking sheet.
- Roast in the preheated oven for 30 minutes, or until the fish is cooked through and the vegetables are tender and slightly caramelized.
- Remove from the oven and let rest for a few minutes before serving.
- Serve the fish with the roasted vegetables and a fresh green salad.
Notes
Ask the fishmonger to clean and de-bone the fish for convenience. Roasting the garlic adds a sweet, mellow flavor that pairs well with the fish. Experiment with different herbs to find your favorite combination. Serve with a fresh green salad for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 400
- Fat: 15
- Carbohydrates: 25
- Fiber: 5
- Protein: 30
- Cholesterol: 60