Moist Roasted Whole Red Snapper With Tomatoes Basil And Oregano Food

MOIST ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL AND OREGANO

Steps:

• 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!)

ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL, AND OREGANO BY SCOTT CONANT RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Season both the inside and outside of the fish liberally with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs, and whole basil leaves.
• Using a very large 14 inch (35 cm) sauté pan or a small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with another tablespoon of olive oil and season with remaining ½ teaspoon salt.
• Using paper towels, wipe the excess oil out of the pan. Drizzle the fish with another 2 tablespoons of olive oil and add the cherry tomatoes and red pepper flakes and cook until the tomatoes begin to release some of their liquid, about 3 minutes. Stir in the potatoes.
• Squeeze the juice from the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish over and baste with the sauce.
• Transfer the fish to the oven and cook for 18-19 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, the fish is ready.
• Carefully transfer the fish to a rimmed serving platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
• Return the pan to the stove over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tablespoon of olive oil, chopped oregano, and chopped basil and season with salt to taste.
• Pour the sauce and vegetables over the fish and serve, using a large spoon to remove the flesh from the fish. (Don't forget to turn it over to eat off the other side!)
• Enjoy!

RED SNAPPER WITH FRESH TOMATOES

Steps:

• Place fillets in well buttered baking dish and season with salt and freshly ground pepper.
• Melt butter in saucepan.
• Add onion and garlic and saute for 5 minutes without browning.
• Stir in flour and add wine.
• Bring to a boil and simmer for 5 minutes.
• Season with salt and pepper.
• Add tomatoes and herbs.
• Pour sauce over fish and sprinkle with bread crumbs and cheese.
• Bake uncovered at 350 degrees for approximately 30 minutes.
• Please note that this is a high altitude recipe, baking time may be less at sea level.

TOMATO-PARSLEY RED SNAPPER

Steps:

• Preheat oven to 350°F.
• In a lightly greased baking pan, spread 1-1/2 cups of parsley.
• Arrange red snapper fillets on top of parsley.
• Combine onion, garlic, tomato juice, white wine and remaining parsley; spread over the snapper.
• Arrange the tomato slices on top of parsley mixture.
• Sprinkle with lemon juice.
• Bake uncovered for 45 minutes to 1 hour, or until snapper is opaque and flakes when tested with fork.

WHOLE ROASTED RED SNAPPER

Steps:

• Preheat oven to 300 degrees. Spread cubed vegetables evenly across a baking sheet, and bake until slightly tender, about 20 minutes. Meanwhile, rinse the fish with cool water and season the insides with salt and pepper. In each fish, place sprigs of thyme, sage, and rosemary; a garlic clove, and a wedge of lemon.
• Remove vegetables to a medium saucepan, and reserve. Raise oven temperature to 450 degrees. Lightly oil the baking sheet that held the vegetables, and place the stuffed fish on it. Roast the fish at 450 degrees for about 15 minutes, or until cooked to taste.
• While fish is cooking, add lemon juice, lime juice and white wine to the saucepan of vegetables. Cook, uncovered, over medium heat, to reduce liquid slightly. Add butter, tomato, sage and oregano.
• Serve the whole roasted fish topped with vegetable sauce. Serve with roasted potatoes and grilled vegetables.

ROASTED RED SNAPPER

Steps:

• Preheat oven 450.
• Cut fish into 4 serving size portions.
• Combine undrained tomatoes, green onions, celery, lemon juice, and oregano in a large skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid has evaporated.
• Spray a 2 quart rectangular baking dish with cooking spray.
• Place fish in baking dish, turning under any thin edges.
• Sprinkle with the pepper and coriander.
• Bake for 8 to 10 minutes or until fish flakes easily with a fork.
• Transfer fish to individual serving plates.
• Spoon sauce over fish.
• Sprinkle feta cheese and olives over fish.