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 kilograms whole red snapper, cleaned, scaled; 4 servings Salt and freshly ground black pepper

Roasted Red Snapper with Rosemary might be just the main course you are searching for. One serving contains 489 calories, 71g of protein, and 19g of fat. This gluten free, dairy free, and primal recipe serves 4. A mixture of fennel fronds, olive oil, lemon, 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. If you like this recipe, you might also like recipes such as Red Snapper, Shrimp, and Watermelon Ceviche, Garlic and Rosemary Grilled Snapper, and Easy Roasted Red Pepper Dip.

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

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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 1kilograms

whole red snapper, cleaned, scaled 4servings

Salt and freshly ground black pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.