A whole baked Red Snapper presented right from the oven, will make a great impression on your family and friends. Red Snapper, quite a popular fish, is generally available from your fish monger, a mild, flavorful fish that is super easy to make. When you buy your fish, ask your monger to scale and clean the Snapper, so when you get it home, it is all ready to go. For this recipe, I added slow roasted candied, thyme baby plum tomatoes with sliced potatoes, the potatoes absorb all the beautiful wine and fish juices, while the tomatoes give an extra flavor boost. Do not let the idea of baking a whole fish intimidate you, it is really quite easy, plus, a fish cooked whole will retains it’s moistness and flavor, try it. Let’s Cook!!
Baking a Snapper is a Snap!!
1 approximately 5lb Red Snapper, scaled and cleaned
1 lb baby plum or cherry tomatoes
8 medium size potatoes non starchy (*note, not baking potatoes)
2 tsp sugar
4 garlic cloves crushed
Extra virgin olive oil, 2 tbls for the tomatoes and more for drizzling on the fish and potatoes
1 1/2 cups of dry white wine
Handful of fresh thyme
Sea salt, course grind
Fresh ground pepper
For the Tomatoes
-Cut the tomatoes into halves or quarters, depending on their size, add to a mixing bowl
-preheat oven to 275F
-Add sugar, garlic, olive oil, thyme, sea salt and pepper, mix well pour onto a foil or parchment lined oven pan, slow roast the tomatoes for at least 45 minutes when finished they should look like below, set aside.
For the Fish and Potatoes
-Preheat oven to 350F
-Peel and Slice potatoes into 1/4 slices, add to pot, cover with cold water, salt and bring potatoes to boil, cook 10 minutes, drain. Set aside
-Place fish on a oven pan large enough for the fish and potatoes, add the potatoes, add the tomatoes with their juices, add a generous drizzle of olive oil over the fish and tomato, potato mixture, add sea salt and fresh ground pepper, mix the tomatoes with the potatoes.
-Place the fish in the oven
-After 10 minutes pour the wine over the top of the fish and the potatoes
-Cook for approximately 1 hour
-Present the Fish to your guests and serve immediately