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Roasted Red Snapper
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Provided By:
Marco Canora

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    • Ingredients

    Serves:

    Directions

    Preheat the oven to 450 degrees. Dry the fish thoroughly. Using kitchen shears, cut off the fins and tail. With a sharp knife, working from the tail toward the head, make a shallow incision the length of the fish, stopping at the head, on either side of the backbone. Make three slashes through the skin and flesh on either side of the fish.

    Cut a lemon in half lengthwise then cut six thin slices. Place a slice of lemon in the three slashes on either side of the fish. Poke a piece of rosemary into each slice. Cut the bottom from a lemon then insert it, cut-side down into the cavity of the fish to create a stand for the fish. Place the fish upright in a baking dish. Drizzle it with olive oil and season it with salt and pepper. Roast the fish until the meat at the incision is flaky and pulling from the bone, about 25 minutes. Gently lift the roasted filets from the bone and serve with lemon, extra virgin olive oil and sea salt if desired. bone, about 25 minutes. Gently lift the roasted filets from the bone and serve with lemon, extra virgin olive oil and sea salt if desired.

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