Whole Roasted Red Snapper with Potatoes
Whole Roasted Red Snapper with Potatoes in olive oil and lemon juice,is delicious, flavorful and a perfect family meal.
Servings 8 servings
For the Fish:
- 4 red snappers cleaned and scaled
- 1/2 cup chopped curly cilantro plus more for garnish
- 1/2 cup chopped dill
- 1/2 cup chopped basil
- 4 rosemary sticks
- 4 bay leaves
- 2 tablespoons minced fresh ginger
- 2 chili fresh chili peppers seeded and chopped
- 1 garlic bulb cleaned and minced
- 2 small heirloom tomatoes or cherry tomatoes chopped
- 1/2 cup olive oil plus extra for rubbing the fish
- 1 meyer lemon squeezed
- salt and pepper
For the Potatoes:
- 2 lbs potatoes washed and cut
- 1/4 cup olive oil
- 3 whole dry chili peppers
- 3 bay leaves
- salt and pepper
For the Fish Marinade:
The night before, chop all of the ingredients as required above. In a small bowl mix all together except tomatoes, rosemary and bay leaves.
Lightly season each fish with salt, rub the fish all over with olive oil, stuff with rosemary, bay leaves and chopped tomatoes and place in a container that can be closed airtight.
Pour the marinade all over the fish, close the container and place in the fridge overnight or for 10-12 hours.
Preheat oven to 400F.
In a large bowl mix potatoes with olive oil, whole dry chili peppers, bay leaves, salt and pepper to taste.
Transfer the potatoes to a large roasting pan and try to spread out into 1 layer. Roast in the oven for 30 minutes, after flip with a spatula to ensure even browning and place the fish on top of the potatoes.
Pour the leftover marinade on top of the fish and roast for 30 minutes or until the fish is a nice golden color, the flesh is done (check with a fork in the middle of the fish) but still juicy.
When ready transfer to individual plates and serve with lemon on the side, garnish with fresh herbs: parsley or basil.
Calories: 697kcal | Carbohydrates: 14g | Protein: 95g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 166mg | Sodium: 302mg | Potassium: 2385mg | Fiber: 2g | Sugar: 0g | Vitamin A: 870IU | Vitamin C: 24.2mg | Calcium: 187mg | Iron: 4.9mg