This Roasted Whole Snapper is infused with the vibrant essence of citrus and herbs, delivering a mouthwatering symphony of flavors.
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
- 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.
- 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.
- 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.
- Preheat oven to 400°. Line a rimmed baking sheet with foil.
- 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.
- 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.
- Bake fish until skin is crispy and golden brown and an instant-read thermometer inserted in flesh registers 145°, 35 to 40 minutes.
- Transfer fish to a serving platter, and drizzle about ⅓ cup infused oil over top. Garnish with red onion, cilantro, and citrus, if desired.
Confusing recipe.
Why? It’s not hot. Reason? “……and place on an oven mitt, trivet, or folded towel….”
No. 2 describes heating the oil and pouring over lemon, limes, orange, etc.
No. 3 describes straining oil, saving the citrus peels as well as the herbs.
The only oil amount used in recipe is 1/3 cup plus 2 tablespoons on exterior of fish?
So, why did this call for 1 1/2 cups of oil?
Very confusing. Please edit.