Best Roasted Red Snapper With Fresh Herbs Garlic And Olive Oil Recipes

Whole Red Snapper -en Crusta- for Lovers Savory Roasted Garlic, Olive and Tomato Compote and Citrus Mustard image

Provided by Food Network

Number Of Ingredients 21

2 (3 pound red snapper) gutted, skin and scales on
2 sprigs rosemary
2 sprigs lemon thyme
1 box kosher salt
2 1/2 to 3 cups cold water
Zest of 1 lemon
Zest of 1 lime
Zest of 1 blood orange
Coarsely ground black pepper
1 teaspoon capers
10 nicoise olives
1/4 cup olive oil
2 cloves roasted garlic, minced
1 tomato, finely chopped
Pinch cayenne pepper
1 lemon
1 lime
1 blood orange
1 tablespoon pommary mustard
1/2 cup olive oil
Salt and pepper to taste

Steps:

Preheat oven to 450 degrees. Stuff the cavity of the snapper with a sprig of rosemary and thyme. Place the fish on a cookie or sheet pan. In a large bowl mix the box of kosher salt and the citrus zests. Chop a sprig of the rosemary & thyme and mix it with the salt mixture and generously pepper. Add the water to the salt until you can form a semi-crumbly snowball, adding more salt and water if necessary. Pack this salt mixture around the fish (the crust shouldn't be more than a 1/2 an inch thick.) Bake in oven for 25 to 30 minutes. The shell should be solidified and have a faint golden color.;
Mix the 6 ingredients in a bowl and let macerate for 20 minutes;
Mix the citrus juices and mustard together and slowly emulsify olive oil into it, season.
Serve with fish

Roasted Red Snapper with Fresh Herbs, Garlic and Olive Oil image

Provided by Food Network

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 (2 to 2 1/2-pound) red snapper, cleaned but with head and tail
1/3 cup olive oil
Fresh lemon juice to taste
2 large cloves garlic, minced fine
Fresh rosemary and thyme, crumbled
Salt and pepper to taste
Lemon wedges as an accompaniment
Fresh rosemary, thyme or parsley sprigs for garnish, if desired

Steps:

Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;

Roasted Red Snapper image

Provided by Carole Reu

Yield 4 serving(s)

Number Of Ingredients 10

1 lb red snapper, 1 inch thick (fresh or frozen)
14 1/2 ounces low sodium tomato, canned -- cut up
8 green onions, sliced
2 tablespoons lemon juice
1 teaspoon dried oregano, crushed
to taste nonstick cooking spray
1/4 teaspoon pepper
1/4 teaspoon coriander, ground
1/4 cup feta cheese, crumbled
2 tablespoons ripe olives, pitted, sliced

Steps:

Preheat oven 450.
Cut fish into 4 serving size portions.
Combine undrained tomatoes, green onions, celery, lemon juice, and oregano in a large skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid has evaporated.
Spray a 2 quart rectangular baking dish with cooking spray.
Place fish in baking dish, turning under any thin edges.
Sprinkle with the pepper and coriander.
Bake for 8 to 10 minutes or until fish flakes easily with a fork.
Transfer fish to individual serving plates.
Spoon sauce over fish.
Sprinkle feta cheese and olives over fish.