Whole Roast Snapper with Heirloom Tomatoes and Olives

• Gluten free

• Seafood

  • 1 4-pound whole red snapper, whole

• Produce

  • 2 Basil, Leaves from sprigs
  • 4 Garlic cloves
  • 1 pint Heirloom cherry tomatoes
  • 1 Orange
  • 2 Scallions
  • 1 Shallot

• Condiments

  • 1/2 cup Olives, pitted

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt
  • 1 Generous pinch Red pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on foodandwine.com

Description

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for greasing
• One 4-pound whole red snapper, cleaned and scaled
• Kosher salt
• Freshly ground black pepper
• 4 garlic cloves, smashed
• 1 shallot, thinly sliced
• 1 orange, thinly sliced
• Generous pinch of crushed red pepper
• 1 pint heirloom cherry tomatoes
• 1/2 cup pitted olives
• 1 cup dry white wine
• 2 chopped scallions, for garnish
• Leaves from 2 basil sprigs, for garnish

Directions

• Preheat the oven to 450°. Grease a large rimmed baking sheet or roasting pan with olive oil. Using a sharp knife, make 1/4-inch-deep slashes on both sides of the fish at 1-inch intervals; transfer to the baking sheet. Season the fish inside and out with salt and black pepper and stuff the cavity with the garlic, thyme, shallot, orange and crushed red pepper. Scatter the tomatoes and olives around the fish, then pour the wine over the tomatoes and olives. Roast the fish until it is golden and cooked through and the tomatoes are nicely charred, about 40 minutes. Transfer the fish to a platter. Add the 1/4 cup of olive oil to the baking sheet and toss with the tomatoes and olives. Spoon the tomatoes, olives and sauce over and around the fish, garnish with the scallions and basil and serve.