I was told that this is a variety of red snapper by the Chinese fishmonger. somehow I doubt that it is related to American red snapper, but it is red.
ready for the oven
- 2 whole red snapper gutted
- bunch fresh dill
- 3 lemons
- lest of 2 lemons
- canola oil
- salt, pepper
- 4 cloves garlic, crushed and coarsely chopped
Directions:
place the stems of dill on oven pan that accommodated the fish. place slices of lemon on top the dill to create a "bed: for the fish. rub , salt, fish with canola oil. Mix zest, salt pepper, garlic with a bit of canola oil so it sort of holds together. and rub inside the fish. cut 3 diagonal slits on side of fish and place lemon wedges inside. sprinkle with salt. flip fish over and repeat. place on top rack of 425 deg. oven. watch closely crisp the skin. place on middle rack and finish cooking at 350 deg for another 20 min.
ready for dinner
My brother in law and I ate one fish each. even the cheeks!
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