Whole Baked Red Snapper

• Gluten free
• Paleo

• Seafood

  • 2 1/2 lbs Red snapper, scaled and cleaned

• Produce

  • 5 tbsp Flat-leaf parsley
  • 4 cloves Garlic
  • 1 Lemon

• Baking & Spices

  • 1 tsp Pepper, fresh ground
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Red wine vinegar
  • 1/4 cup Virgen olive oil

Found on photosandfood.ca

Description

Ingredients

• 2½ lbs red snapper scaled and cleaned
• 4 cloves garlic minced
• 1 thinly sliced lemon + ½ lemon for squeezing
• 1.5 tsp salt
• 1 tsp fresh ground pepper
• 5 tbs finely chopped flat leaf parsley
• ¼ cup red wine vinegar
• ¼ cup extra virgen olive oil

Directions

• Pre-heat the oven to 400 ºF.
• Line a baking sheet with parchment paper.
• Drizzle and brush 1 tbs of olive oil (from the ¼ cup) on the parchment paper.
• Lay the fish on the baking sheet.
• sprinkle the salt and pepper evenly on the outside of the fish and inside the cavity.
• Whisk together the vinegar, olive oil, garlic and parsley.
• Spoon ½ of the oil and vinegar mixture into the fish cavity.
• Place lemon slices along the fish cavity (see picture).
• Pour the remaining oil and vinegar mixture over the fish.
• Place the baking sheet in the oven on the middle rack and cook for about 35 to 40 minutes. Check to see if the fish is cooked to the bone.
• Gently transfer the fish to a serving dish with a spatula. Squeeze the ½ lemon over the entire fish.
• I served the fish with steamed potatoes and salad.