Roasted Whole Snapper with Citrus and Herbs
 
Makes about 6 Servings
Ingredients
  • 1 large orange
  • 2 lemons
  • 2 limes
  • 7 cloves garlic, smashed and divided
  • 3 large sprigs thyme
  • 3 large sprigs oregano
  • 3 large sprigs parsley
  • 2½ teaspoons kosher salt, divided
  • ⅛ teaspoon whole peppercorns
  • 1½ cups plus 2 tablespoons high-quality olive oil, divided
  • 1 (3- to 4-pound) whole red snapper, scaled, cleaned, rinsed, and patted dry
  • 1 teaspoon ground black pepper
  • 4 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 4 sprigs fresh oregano
  • Garnish: sliced red onion, fresh cilantro sprigs, citrus wedges and slices
Instructions
  1. Using a vegetable peeler, remove peel from orange, lemons, and limes, reserving peeled fruit. Place citrus peel, 4 garlic cloves, large thyme sprigs, large oregano sprigs, large parsley sprigs, ½ teaspoon salt, and peppercorns in a medium metal bowl, and place on an oven mitt, trivet, or folded towel.
  2. In a small saucepan, heat 1½ cups olive oil over medium-high heat until an instant-read thermometer registers 250°. Pour hot oil over citrus peel mixture, and let stand, stirring frequently, for 2 minutes. Let cool completely; cover with plastic wrap, and let stand overnight.
  3. Strain infused oil through a fine-mesh sieve into a medium bowl, reserving citrus peel and herbs. Store infused oil in an airtight container at room temperature.
  4. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  5. Cut 2 (¼-inch-thick) slices from each reserved peeled fruit. Make 2 (⅛-inch-deep) slits in top and bottom of fish. Place fish diagonally on prepared pan. Rub remaining 2 tablespoons olive oil all over outside of fish.
  6. In a small bowl, stir together black pepper and remaining 2 teaspoons salt. Sprinkle 1 teaspoon pepper mixture evenly over outside of fish; sprinkle remaining pepper mixture inside cavity. Arrange reserved citrus peel and herbs, peeled citrus slices, thyme, parsley, oregano, and remaining 3 garlic cloves inside cavity.
  7. Bake fish until skin is crispy and golden brown and an instant-read thermometer inserted in flesh registers 145°, 35 to 40 minutes.
  8. Transfer fish to a serving platter, and drizzle about ⅓ cup infused oil over top. Garnish with red onion, cilantro, and citrus, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/roasted-whole-snapper-with-citrus-and-herbs/