Whole Roasted Snapper
Serves 4
Time 40 min
Whole fish is great on the grill but can come together quickly in the oven, too. Fresh and bright from lemons and kumquats, gochugaru Korean chile flakes give a bit of smokiness reminiscent of the grill. When you buy whole fish from our Seafood department, it will already be cleaned, but our fishmongers will happily scale it for you, too.
Special Diets:
Ingredients
- 1 (2- to 3-pound) sustainable wild-caught whole red snapper, cleaned and scaled
- 2 tablespoons extra-virgin olive oil
- 2 lemons (1 zested and 1 thinly sliced)
- 1/2 bunch thyme (1 teaspoon chopped and remaining left whole), divided
- 2 cloves garlic, finely chopped
- 2 teaspoons gochugaru Korean chile flake
- 2 teaspoons kosher salt
- 1/2 cup kumquats (or clementines), thinly sliced
- Flaky sea salt, for garnish
Method
Preheat oven to 450°F. Line a large baking dish or a baking sheet with parchment paper and top with a rack.
In a small bowl, mix together olive oil, lemon zest, chopped thyme, garlic, chile flakes and kosher salt.
Cut 3 diagonal slashes down to the bone on each side of the fish. Season fish all over, including inside the slashes and cavity, with mixture.
Lay on the rack and stuff each slash and cavity with the thyme stems, sliced lemons and kumquats.
Cook, without turning, until fish flakes with a fork and flesh is opaque in the center, about 20 minutes.
Carve fish into four portions and transfer to plates. Drizzle with juices from the baking dish and garnish with flaky salt before serving.
Nutritional Info:
Per serving: .
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 1 (2- to 3-pound) sustainable wild-caught whole red snapper, cleaned and scaled
- 2 tablespoons extra-virgin olive oil
- 2 lemons (1 zested and 1 thinly sliced)
- 1/2 bunch thyme (1 teaspoon chopped and remaining left whole), divided
- 2 cloves garlic, finely chopped
- 2 teaspoons gochugaru Korean chile flake
- 2 teaspoons kosher salt
- 1/2 cup kumquats (or clementines), thinly sliced
- Flaky sea salt, for garnish