Whole Roast Snapper with Heirloom Tomatoes and Olives Recipe

Name: Whole Roast Snapper with Heirloom Tomatoes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for greasing; One 4-pound whole red snapper, cleaned and scaled; Kosher salt; Freshly ground black pepper; 4 garlic cloves, smashed; 1 shallot, thinly sliced; 1 orange, thinly sliced; Generous pinch of crushed red pepper; 1 pint heirloom cherry tomatoes; 1/2 cup pitted olives; 1 cup dry white wine; 2 chopped scallions, for garnish; Leaves from 2 basil sprigs, for garnish

Servings: persons

1/4 cup extra-virgin olive oil, plus more for greasing
One 4-pound whole red snapper, cleaned and scaled
Kosher salt
Freshly ground black pepper
4 garlic cloves, smashed
1 shallot, thinly sliced
1 orange, thinly sliced
Generous pinch of crushed red pepper
1 pint heirloom cherry tomatoes
1/2 cup pitted olives
1 cup dry white wine
2 chopped scallions, for garnish
Leaves from 2 basil sprigs, for garnish

1
Preheat the oven to 450.
2
Grease a large rimmed baking sheet or roasting pan with olive oil.
3
Using a sharp knife, make 1/4-inch-deep slashes on both sides of the fish at 1-inch intervals; transfer to the baking sheet.
4
Season the fish inside and out with salt and black pepper and stuff the cavity with the garlic, thyme, shallot, orange and crushed red pepper.
5
Scatter the tomatoes and olives around the fish, then pour the wine over the tomatoes and olives.
6
Roast the fish until it is golden and cooked through and the tomatoes are nicely charred, about 40 minutes.
7
Transfer the fish to a platter.
8
Add the 1/4 cup of olive oil to the baking sheet and toss with the tomatoes and olives.
9
Spoon the tomatoes, olives and sauce over and around the fish, garnish with the scallions and basil and serve.

298

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for greasing, One 4-pound whole red snapper, cleaned and scaled, Kosher salt, Freshly ground black pepper, and more.

Yes, Whole Roast Snapper with Heirloom Tomatoes and Olives 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.

Whole Roast Snapper with Heirloom Tomatoes and Olives

How did you like this recipe?

Frequently Asked Questions