INGREDIENTS

  • 2 - 1 ½ lb. whole Red Snappers, cleaned
  • 1 large onion, sliced
  • ½ cup Fresh Parsley, chopped
  • 2 teaspoons Fresh Rosemary, chopped
  • 2 tablespoons Chilled Butter, cut into pieces
  • 5 tablespoons Olive Oil
  • Juice of 1 Lemon
  • Salt and Pepper

SERVES 4

DIRECTIONS

  1. Preheat oven to 400º Fahrenheit.
  2. Line a heavy baking sheet with aluminum foil.  Brush the foil with 2 tablespoons of olive oil.  Place fish on top of the foil.
  3. Using a sharp knife, score the top of each snapper with 3 parallel slashes.  Brush with the remaining olive oil, and season with salt and pepper.
  4. Combine the onion, parsley, rosemary and fill the cavity of each snapper with the mixture.  Sprinkle with lemon juice and dot with butter.
  5. Roast the snapper for about 40 minutes, or until it flakes easily.

FISH USED IN THIS RECIPE

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