We've had a couple of great holidays in Greece before and I love the fresh Mediterranean ingredients and flavours in this Whole
Baked Snapper from Rhodes, it looks so fresh and healthy, a perfect Summer dish.
We had
baked snapper with a cream and wine sauce, chicken dominical (marinated in lemon juice and rum), and beef roulades.
Not exact matches
Red
snapper fillets become succulent after being
baked in olive oil and topped with raisins and pine nuts.
Because the red
snapper did not have its skin, we lined the
baking dish with parchment paper which worked out beautifully (thanks to my husband's idea) so that the fish wouldn't stick to the bottom of the
baking dish.
Place the
snapper on a parchment - lined rimmed
baking sheet and roast until the flesh is just flaky, 30 to 35 minutes.
This recipe is provided as part of a menu, so try it with
Baked Red
Snapper with Avgolemono and you will not need calf's liver or feta cheese.
Season the
snapper fillets with salt and pepper, then lay them on the center of the
baking sheet.
We pass our tomato sauce through it, we put my
baked potatoes through it instead of a ricer for making gnocchi, we press fish stock through it to squeeze all the flavor out of every little bone, and we do something else with it that's not very traditional, actually: We slice the nicest parts of the fish loin and belly for our red
snapper crudo, and then we push all the trim through the fine holes of the food mill to end up with a kind of fish tartare.