Roasted Red Snapper and Cherry Tomatoes
By Sue Serves 2
Cooking with whole fish makes a dramatic presentation and assures you that you are purchasing the highest quality. Most grocery stores will special order whole fish if you give them a couple of days notice.
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- 3 Tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 pinch Kosher salt and freshly ground black pepper to taste
- 1 × One 2 ¬0.25 lb whole red snapper, scaled and cleaned with head on
- 1 lb red and yellow cherry tomatoes, sliced
- ¼ cup dry white wine
- 6 Lemon wedges for garnish
- 1 bunch Basil
- 1 sprig tarragon
You may also need:
Aluminum Foil, Fork, Kitchen Knife, Oven, Spoon
Preheat the oven to 400 degrees. In a large saut√© pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the garlic, stirring to coat, and season with salt and pepper. Cook for 1 minute until fragrant and add tomatoes and cook another minute. With a sharp knife, make slashes in one side of the fish about 1 1/2 inches apart, going almost to the bone, and season with salt and pepper. Stuff the gills and cavity with lemon wedges. Repeat on the other side of the fish. Lay fish on a foil lined baking sheet. Drizzle fish with olive oil and lay the tomatoes on top. Pour the wine around the fish and top with fresh herbs. Fold edges of foil over fish and seal. Bake for 45 minutes or until fish flakes easily with a fork.
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