Follow a sun-soaked day of coastal bliss with a satisfying main course of Oven-Roasted Greek Snapper. Fine texture and delicate taste make red snapper a versatile summertime favorite. Stuffed with lemon slices and sprinkled with garlic, oregano, parsley, and lemon-herb salt, our presentation of the popular reef fish finds ideal accompaniments in tangy olive relish and hearty Roasted Fingerling Potatoes.
Oven-Roasted Greek Snapper
Makes 4 to 6 servings
- 1 (3- to 4-pound) whole red snapper, cleaned and scored
- 2 tablespoons olive oil
- 1 tablespoon Lemon-Herb Salt (recipe follows)
- 2 lemons, thinly sliced
- 3 cloves garlic, thinly sliced
- ¼ cup fresh oregano leaves
- ¼ cup fresh parsley leaves
- Olive Relish (recipe follows)
- Garnish: fresh parsley, lemon slices
- Preheat oven to 400°. Line a baking sheet with foil, and spray lightly with cooking spray.
- Place snapper on prepared pan. Brush outside of snapper with olive oil. Sprinkle snapper inside and out with Lemon-Herb Salt. Place half of lemon slices inside fish cavity, and sprinkle with garlic, oregano, and parsley. Cut remaining lemon slices in half, and arrange in scored areas on outside of snapper.
- Bake until fish flakes easily with a fork, juices run clear, and a meat thermometer inserted in thickest portion registers 145˚, 20 to 25 minutes, or to desired degree of doneness. Serve with Olive Relish, and garnish with parsley and lemon slices, if desired.
Makes approximately ¼ cup
- ¼ cup kosher salt
- 1½ tablespoons lemon zest
- 1½ tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh dill
- In a miniature food processor or spice grinder, combine salt, lemon zest, oregano, and dill; process until finely chopped. Cover and refrigerate for up to 1 week.
Makes approximately 2 cups
- 1 (12-ounce) jar roasted red peppers, drained and finely chopped
- 1 (9-ounce) jar pitted Kalamata olives, finely chopped
- 1 (3½-ounce) jar capers, drained and coarsely chopped
- 2 shallots, minced
- ¼ cup olive oil
- 3 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh oregano
- 1 teaspoon crushed red pepper
- In a medium bowl, combine roasted red peppers, olives, capers, shallots, olive oil, parsley, lemon juice, oregano, and crushed red pepper. Cover and refrigerate for at least 1 day and up to 5 days before serving.
Roasted Fingerling Potatoes, Fennel, and Onions
Makes 4 to 6 servings
- 1½ pounds multicolor fingerling potatoes, quartered
- 1 bulb fennel, cut into thin wedges
- 1 red onion, cut into thin wedges
- 3 tablespoons olive oil
- 1½ tablespoons Lemon-Herb Salt (recipe above)
- 2 teaspoons minced fresh rosemary
- 1 teaspoon ground black pepper
- Preheat oven to 400°. Lightly spray a large rimmed baking sheet with cooking spray.
- Spread potatoes, fennel, and onion in a single layer on prepared pan. Drizzle with olive oil, and sprinkle evenly with Lemon- Herb Salt, rosemary, and pepper.
- Bake until potatoes are browned and tender, 25 to 30 minutes. Serve immediately.
For more seaside recipes, see “A Fête by the Shore” in the July/August 2018 issue, available in the online shop at Victoriamag.com.