Jason's Roasted Snapper

Prepare a dinner fit for a prince!

• Appeared In: 1.16 - Down and Out in Academy Hills

On their fishing trip at the beginning of this episode, Jason catches what appears to be a beautiful red snapper.

Recipe

• This recipe was found by Ty. The fact that it contains a parsley vinaigrette makes it perfect for the Crown Prince, who was very particular about the parsley garnish in 1.07 - Inn Trouble.
• Yield: 4 servings.

Ingredients

• 1 3 1/2-pound whole red snapper, cleaned and scaled
• 8 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 tablespoon plus 2 teaspoons lemon juice
• 2 large sprigs rosemary (optional)
• 2 tablespoons wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon fresh-ground black pepper
• 1/3 cup chopped flat-leaf parsley

Preparation

• Heat the oven to 450°.
• Rinse the fish and dry the surface and the cavity thoroughly with paper towels. Put the fish on a baking sheet and cut shallow incisions about 1 inch apart in each side.
• Rub the fish all over with 1 tablespoon of the oil. Sprinkle both sides with the garlic, 1/2 teaspoon of the salt, and the 2 teaspoons lemon juice.
• Put the rosemary, if using, in the fish cavity. Roast the fish until just done, about 25 minutes.
• Meanwhile, in a small glass or stainless-steel bowl, whisk together the 1 tablespoon lemon juice, the wine vinegar, the mustard, the remaining 1/2 teaspoon salt, and the pepper.
• Add the remaining 7 tablespoons oil slowly, whisking. Whisk in the parsley.
• Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet with the skin attached. Turn the fish over and repeat. Pass the parsley vinaigrette.

Pictures

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Links

Whole Roasted Snapper with Parsley Vinaigrette