Whole Roasted Snapper with Orange & Tomatoes

Cooking your fish whole is one of the absolute best ways to enjoy it and it’s way easier than most people tend to think. This recipe makes use of a nice snapper, in this case a Yellowtail Snapper, but a Red Snapper would work as well, and it’s paired with some simple citrus, vine-on cherry tomatoes, and some fresh herbs. In our opinion, this is one of the best ways to enjoy a fish.

Whole Roasted Snapper with Orange & Tomatoes

Serves 2-4

INGREDIENTS:

• 1 2-4lb Yellowtail Snapper (gutted, scaled, fins removed)
• 1lb Vine-on Cherry Tomatoes
• 1 Orange, cut into thin rounds
• 1/2 Red Onion, cut into thin rounds
• 1 Bunch Cilantro
• Olive Oil
• Salt

DIRECTIONS:

1. With a sharp knife, make three incisions into each side of the fish
2. Drizzle both sides with olive oil and season with salt. Rub the olive oil and salt into the fish to thoroughly coat
3. Place fish onto a baking try with a wire rack and stuff the cavity with a few orange and onion rounds along with some fresh cilantro
4. Place additional orange rounds around the fish along with the onions. Place vine-on cherry tomatoes on top of the orange slices. Drizzle with olive oil and season with salt
5. Pre-heat oven to 425 degrees and place the baking tray with the fish and tomatoes into the center. Cook for approximately 20-45 minutes depending on the size of the fish or until the internal temperature of the fish reaches 145 degrees
6. Remove fish and place onto a serving platter along with the tomatoes. Serve with additional fresh herbs and orange slices.