Baked Snapper
Chef Eric Isaac with the Argenta Seafood Company shares a simple recipe for baked snapper stuffed with fresh vegetables and herbs.
Ingredients
- 5 cloves garlic, diced
- 1 carrot, chopped
- 1 3-4 lb. red snapper
- 1/2 yellow onion, chopped
- 2 lemons, sliced
- 1 sprig tarragon
- 1 sprig rosemary
- 1 sprig thyme
- 2 stalks celery, chopped
- salt and pepper
- butter, unsalted
- extra virgin olive oil
- white wine
- 2 limes, sliced
- 1 orange, sliced
Instructions
Season the fish with the olive oil, salt and pepper inside and out. Place the herbs and half of the sliced lemons, limes and oranges inside the fish (all this happens on a large piece of heavy duty aluminum foil).
Cover the fish with the chopped vegetables and the rest of the citrus. Pour the wine around the fish, place the butter on top of the fish, drizzle with olive oil and season again with salt and pepper.
Cover and seal tightly the remaining foil, place in the oven at 400 degrees and cook for 45 minutes.
Notes
Recipe provided by Chef Eric Isaac - Argenta Seafood Company.
Time to prepare: 1 hour.
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