- 2 tablespoons olive oil
- 1 whole red snapper (about 3 pounds), cleaned and¬†scaled
- 1 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more¬†to taste
- 1 lemon, cut into 8 wedges
- ¬Ĺ small onion, coarsely chopped
- ¬Ĺ fennel bulb, coarsely chopped
- 6 sprigs of fresh rosemary
- 2 garlic cloves, thinly sliced
Roasting fish is easy and helps keep it moist, tender, and¬†flaky. On Italy‚Äôs many coasts, it‚Äôs popular to cook fish¬†whole‚ÄĒincluding tail and head, which is considered a¬†delicacy for many types of fish.
- Preheat the Oven to 400 degrees F. Line a large, heavy¬†baking sheet with foil. Coat the foil with 1 tablespoon of¬†the oil. Place the fish atop the foil, and sprinkle the fish¬†cavity with ¬Ĺ teaspoon each of salt and pepper. Squeeze¬†the juice from 4 lemon wedges inside the fish cavity and¬†then place those wedges in the cavity. Fill the cavity with¬†the onion, fennel, rosemary, and garlic.
- Rub the¬†remaining 1 tablespoon of oil over the fish and sprinkle¬†with ¬Ĺ teaspoon each of salt and pepper. (The fish can¬†be prepared up to this point 6 hours ahead. Cover and¬†refrigerate. Uncover before baking.)
- Roast in the oven until the fish is just cooked through at¬†the bone, about 40 minutes. Pull back the skin from atop¬†the fish. Using a sharp knife, separate the two fillets¬†from the backbone.
- Using a metal spatula, transfer the¬†fillets to plates. Lift the fish backbone from the bottom¬†fillets (the backbone and head should come off together¬†easily), and discard. Using the spatula, transfer the¬†remaining two fillets to plates. Sprinkle the fish with¬†more salt and pepper to taste, and serve with the¬†remaining lemon wedges.