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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
30352 posts

Roasted a whole Red Snapper

Had a fresh about four pound red snapper, gutted , scaled washed, head on. Salt and pepper both sides and cavity, squeeze lemon oven and stuff in cavity along with few sprigs rosemary and thyme. Set in a big roasting pan, couple of slices into the fish. Surround the fish with washed fingerling potatoes, big slices of Richards sausage, few cherry tomatos, big handful of whole pitted olives, about half a cup of white wine! Chopped parsley salt and pepper this and drizzle a bit of olive oil over. Roast in a 400 oven for about forty minutes or until fish is done.

Enjoy. It's good. Don't forget the meat in the head. Get a good crusty bread to dip in the sauce. You can add oysters and peeled shrimp around it as well.


dpd901
LSU Fan
Thibodaux
Member since Apr 2011
2659 posts
Online

re: Roasted a whole Red Snapper
Sounds great! Sausage is an interesting ingredient with fish...


Martini
LSU Fan
Baton Rouge
Member since Mar 2005
30352 posts

re: Roasted a whole Red Snapper
Kind of Portuguese style I guess. I had the sausage I needed to use up and I had seen something similar with kielbasa and clams.

And I like to roast a whole fish anyway. I laid this one flat and did not turn but it roasted fine. I have stood them up, opened the cavity and put a ball of foil under the tail so both sides get a bit more crispy. Just something a bit different. I prefer whole fish.


glassman
USA Fan
Next to the beer taps at Finn's
Member since Oct 2008
104346 posts

re: Roasted a whole Red Snapper
quote:

Kind of Portuguese style I guess. I


Sounds great. I love the salt dome method of whole fish cooking.


Martini
LSU Fan
Baton Rouge
Member since Mar 2005
30352 posts

re: Roasted a whole Red Snapper
Whole fish just have a ton of flavor. Leave the potatoes out and add a small can of diced tomatos and serve the fish and the sauce over rice. Good stuff.


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