Baked Red Snapper

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The red snapper's firm white flesh and delicate flavor make it the most prized of fish. This recipe makes it doubly good: aromatic and juicy on the bottom, crispy on the top.


2 lb. whole red snapper    2 stalks celery    2 med. carrots    1 bulb fennel    1 med. onion
        ½ lb. mushrooms     ½ cup olive oil     1 cup fresh bread crumbs     salt and pepper


Clean the snapper, or have the fishmonger do it. Carefully remove the dorsal fin with kitchen scissors. Wash and dry the fish.  Rub inside and out with salt and pepper. Stuff the cavity with a mirepoix of half the chopped vegetables, which have been lightly sautéed in ¼ cup olive oil. Spread the other half of the vegetables in the shape of the fish on an oval oven-proof platter. Place the fish on top.

Mix the bread crumbs with the remaining olive oil and firmly press them on top of the fish. Leave the head and tail uncovered. Place the platter in a preheated 350º oven. Cook until the bread crumbs are golden brown and the fish is done. (approx. 45 min.) Serve with steamed baby vegetables.  (Serves 4)


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Steamed Baby Vegetables

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3 med. yellow tomatoes    8 red new potatoes   8 baby turnips   1/2 lb. baby Brussels sprouts
salt and pepper    melted unsalted butter mixed with tarragon vinegar (opt.)


Blanch the tomatoes 15 sec. in boiling water. Remove them and immediately place in a bowl of ice water for 15 sec. Drain, and put them on paper towels to dry. When cool slip off the skins. Quarter them and arrange on an oval serving platter.

Put the potatoes, peeled turnips and trimmed Brussels sprouts in a steamer over boiling water. Cover and steam until done (approx. 12-15 min.). Sprinkle with salt and freshly ground pepper then arrange on the platter. Drizzle a little vinegar butter over the top (opt.) Decorate with fennel fern. (Serves 4)


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