Roasted Red Snapper with Rosemary

Name: Roasted Red Snapper with Rosemary
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp chopped fennel fronds; 1 smalls fennel bulb, chopped; 2 sprigs fresh rosemary; 1 teaspoon chopped fresh rosemary leaves; 1 small garlic clove, minced; 1 lemon, halved; 4 Tbsps olive oil; 1 smalls onion, chopped; 1 kgs whole red snapper, cleaned, scaled; 4 servings Salt and freshly ground black pepper

Roasted Red Snapper with Rosemary might be a good recipe to expand your main course recipe box. This recipe serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 489 calories, 71g of protein, and 19g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of olive oil, fennel bulb, rosemary leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Preheat the oven to 400 degrees F.

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Oven

Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil.

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Fish

Cooking Oil

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Baking Sheet

Aluminum Foil

Place the fish atop the foil.

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Fish

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Aluminum Foil

Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs.

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Salt And Pepper

Rosemary

Fennel

Lemon

Onion

Fish

Bake until the fish is just cooked through at the bone, about 40 minutes.

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Bone

Fish

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Oven

Meanwhile, squeeze the remaining lemon 1/2 into a small bowl.

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Lemon

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Bowl

Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.

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Salt And Pepper

Rosemary

Fennel

Garlic

Lemon

Sauce

Cooking Oil

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Whisk

Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates.

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Fish

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Spatula

Knife

Sprinkle the fish with salt and pepper.

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Salt And Pepper

Fish

Drizzle the lemon sauce over the fish and serve.

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Lemon

Sauce

Fish

Equipment

Ingredients

Servings:

1Tbsp

chopped fennel fronds 1smalls

fennel bulb, chopped 2sprigs

fresh rosemary 1teaspoon

chopped fresh rosemary leaves 1small

garlic clove, minced 1

lemon, halved 4Tbsps

olive oil 1smalls

onion, chopped 1kgs

whole red snapper, cleaned, scaled 4servings

Salt and freshly ground black pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.

Santi Sortesele Pinot Grigio

Straw yellow hue, accompanied by a close-focused nose of pear, apricot and white flowers. The fruity palate, with top notes of stone fruit, shows ripeness and roundness well supported by an elegant acidity and savoriness, ensuring a long, lingering finish.