Description
A perfect way to roast Red Snapper with hints of fennel.
Ingredients
Scale
- ¼ cup grapeseed or canola oil + 2 tbsp
- 1 whole (3-4 lb) red snapper, cleaned, scaled
- Sea salt and freshly ground black pepper
- 2 lemons, sliced thinly
- 1/2 small fennel bulb, thinly chopped
- 1 tbsp chopped fennel fronds
- ¼ cup tamarind concentrate
- 2 tbsp sugar
Instructions
- Heat oven to 450°F. Line baking sheet with aluminum foil, or coat with oil.
- Rinse the fish in cold water, then lightly pat it dry with paper towels. Use a sharp knife to lightly score the top of the fish in diagonal lines about 1-inch apart.
- Add ¼ cup oil, tamarind contrate, sea salt and sugar. Mix well.
- Brush the fish generously on both sides with the oil and inside the cavity.
- Place lemons, fennel and herbs inside the cavity of the fish.
- Season the outside of the fish generously with a few good pinches of sea salt and black pepper. Drizzle tamarind marinade on top.
- Roast for 20-25 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary depending on the size/variety of your fish.)
- Remove from the oven, and squeeze the juice from the remaining lemon over the fish.
- Serve warm.