Slow Roasted Whole Snapper

Name: Slow Roasted Whole Snapper
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 2
Cuisine: Global
Ingredients: 2 servings Salt and fresh ground black pepper to taste; 1 small handful haricots verts (or green beans); 1 cup Kalamata olives (or other tart and briny olive); 2 servings lemon wedges for serving; 1 cups olive oil; 1 large onions cut into 8 wedges; 1 red bell pepper cut into 1/2? strips; 907 grams whole red snapper; 3 medium sprigs worth of rosemary leaves; 340 grams baby yukon gold potatoes cleaned (and halved if they are more than 1? in diam)

Slow Roasted Whole Snapper is a gluten free, dairy free, whole 30, and pescatarian recipe with 2 servings. One serving contains 1371 calories, 102g of protein, and 91g of fat. This recipe covers 59% of your daily requirements of vitamins and minerals. If you have snapper, kalamatan olives, lemon wedges, and a few other ingredients on hand, you can make it. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Preheat oven to 250 degrees F.Make sure the fish is thoroughly cleaned and scaled. Rub with a tablespoon of oil and sprinkle some salt and pepper both inside and out. Stuff it with 1 sprig of rosemary.Toss the potatoes, olives, onions, bellpepper and other 2 sprigs of rosemary with the remaining olive oil then salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Potato

Rosemary

Olives

Onion

Fish

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Oven

Put the fish in the middle of the roasting pan and surround with the veggies. Cover loosely with foil and put it in the oven.Depending on the size of the fish it will take anywhere from 1-2 hours, you can tell it's done by inserting a fork into the thickest part of the fish and seeing if the meat flakes easily. When the fish is done, remove the foil and add the haricots verts. Toss the veggies with the olive oil that's accumulated at the bottom of the pan. Spoon some oil over the fish and put it under a broiler for a few minutes to brown.Plate the veggies then use 2 forks to separate the meat from the bones running down the center of the fish. Spoon some sauce over the top and garnish with some fresh rosemary. If you went light on the salt, sprinkle some fleur de sel on top.

Ingredients you will need

Fresh Rosemary

Haricots Verts

Salt

Olive Oil

Sauce

Fish

Meat

Cooking Oil

Equipment you will use

Roasting Pan

Oven

Aluminum Foil

Serve with lemon wedges for squeezing.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

2servings

Salt and fresh ground black pepper to taste 1small handful

haricots verts (or green beans)1cup

Kalamata olives (or other tart and briny olive)2servings

lemon wedges for serving 1cups

olive oil 1large

onions cut into 8 wedges 1

red bell pepper cut into 1/2? strips 907grams

whole red snapper 3medium sprigs

worth of rosemary leaves 340grams

baby yukon gold potatoes cleaned (and halved if they are more than 1? in diam)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices 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. You could try Santi Sortesele Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 17 dollars per bottle.