This is my absolute all time favorite fish dish to whip on up. It takes practically no effort, is absolutely delicious and when you can present it to unsuspecting dinner guests, it’s quite the crowd pleaser. You my friend will look like an absolute ROCK STAR, a rock star with a knife that is.
Baked Whole Snapper
1 2 lb whole snapper, cleaned and scaled (ie all the scary bits removed) NOTE: don’t be a cheapskate and pinch pennies when buying fish. Your stomach and bum with thank you for it. Contrary to popular belief a fish should NOT smell FISHY! Wives tale, wives tale, wives tale!
1 lg shallot sliced
8 cherry tomatoes (quartered if large, halved if small)
8 whole cloves garlic peeled
1/4 c olives pitted (green or black)
2 tbsp capers
zest of 1 lemon
2 tbsp olive oil
2 tbsp chopped parsley
sea salt & pepper
Line rimmed baking sheet with parchment, rinse fish under cold water and pat dry, make diagonal cuts about 1 inch apart on both sides of fish. Rub with a little olive and and sprinkle with sea salt.
Combine all the ingredients in a bowl and stuff inside fish. Seriously.
That’s right jam it right inside it’s now empty cavity, as much as you can… it’s okay for leftovers to spill around outside.
see? spilling around…
Bake about 30-35 mins, until flesh has turned from translucent to opaque… you will be able to see through the cuts.
Not the most photogenic looking thing and I could have certainly done a better presentation had I taken the time to plate the fish properly, but the hurry to start scoffing over ruled, so ‘scuse me.
A fish this size with serve 2-4 people depending on what you serve it with. Mr Weiss and I routinely eat the entire thing ourselves, with a salad and you can easily double everything and make two. Head to tail, they fit easily on one pan.