Whole Roasted Lemon Snapper with Lemon-Apricot Glaze

Name: Whole Roasted Lemon Snapper with Lemon-Apricot Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters apricot preserves; 2 Tbsps brown sugar; 1 teaspoons cornstarch; 8 fresh or dried bay leaves; 118 milliliters fresh lemon juice (about 2 lemons); 1 teaspoons lemon-pepper seasoning; 3 lemons, sliced; 4 servings Olive oil; 1 Tbsp peanut oil; 2 kilograms yellowtail snapper, cleaned, with head and tail intact

Whole Roasted Lemon Snapper with Lemon-Apricot Glaze might be just the main course you are searching for. One portion of this dish contains around 94g of protein, 24g of fat, and a total of 666 calories. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes. A mixture of yellowtail snapper, olive oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Instructions

Lightly oil a baking pan or sturdy baking sheet. Rinse fish, pat dry, and lay in pan. (Depending on the size of your pan and fish, you may need to use two pans to accommodate all 4 fish.)

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Baking Sheet

Baking Pan

Combine lemon juice and next 4 ingredients in a small bowl.

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Lemon Juice

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Bowl

Brush fish inside and out with half of lemon-apricot glaze; set remaining glaze aside.

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Apricot

Glaze

Lemon

Fish

Stuff cavity of each fish with 2 to 3 lemon slices and 2 bay leaves.

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Bay Leaves

Lemon

Fish

Lay 1 or 2 lemon slices on top of each fish, and tie to secure.

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Lemon

Fish

Bake, uncovered, at 425 for 15 to 25 minutes or until fish flakes easily.

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Fish

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Oven

Meanwhile, whisk together cornstarch and reserved glaze in a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 1 minute, stirring constantly.

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Corn Starch

Glaze

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Sauce Pan

Whisk

Serve sauce with fish.

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Sauce

Fish

Equipment

Ingredients

Servings:

79milliliters

apricot preserves 2Tbsps

brown sugar 1teaspoons

cornstarch 8

fresh or dried bay leaves 118milliliters

fresh lemon juice (about 2 lemons)1teaspoons

lemon-pepper seasoning 3

lemons, sliced 4servings

Olive oil 1Tbsp

peanut oil 2kilograms

yellowtail snapper, cleaned, with head and tail intact

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. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.