Flamboyant Roasted Red Snapper Recipe

Name: Flamboyant Roasted Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2- to 3-pound) whole red snapper, dressed; 1/2 lemon, sliced; 3 tablespoons olive oil; 1/2 teaspoon fine-grained sea salt; 1/2 teaspoon freshly ground pepper; Kosher salt or rock salt; 6 long stems rosemary; 4 stalks lemon grass; 1 bunch fresh thyme; 1/2 cup brandy

Servings: persons

1 (2 1/2- to 3-pound) whole red snapper, dressed
1/2 lemon, sliced
3 tablespoons olive oil
1/2 teaspoon fine-grained sea salt
1/2 teaspoon freshly ground pepper
Kosher salt or rock salt
6 long stems rosemary
4 stalks lemon grass
1 bunch fresh thyme
1/2 cup brandy

1
Place fish on a lightly greased rack in a broiler pan. Insert lemon slices in cavity of fish. Brush outside of fish with olive oil, and sprinkle sea salt and pepper.
2
Bake at 450u00b0 for 20 to 25 minutes or until fish flakes with a fork.
3
Spread an even layer of kosher or rock salt on an ovenproof platter. Place fish on the herbs, and top with remaining herbs.
4
Heat brandy in a small saucepan just until warm (do not boil). Quickly pour brandy over fish; ignite with a long match.
5
Brush charred herbs aside; fillet the fish, and serve immediately

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (2 1/2- to 3-pound) whole red snapper, dressed, 1/2 lemon, sliced, 3 tablespoons olive oil, 1/2 teaspoon fine-grained sea salt, and more.

Yes, Flamboyant Roasted Red Snapper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Flamboyant Roasted Red Snapper

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