Roasted Whole Red Snapper As Made By Scott Conant • Tasty

By Tasty · 45 min

Ingredients

Instructions

1. Preheat the oven to 160°C (325°F).
2. If the fins are still on, cut them off with kitchen scissors. Season the fish inside and out with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs and whole basil leaves.
3. In a very large 35 cm (14 inch) sauté pan or small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with 1 tablespoon of olive oil and season with the remaining 1/2 teaspoon of salt.
4. Wipe the excess oil out of the pan with paper towels. Drizzle the fish with 2 tablespoons of olive oil, add the cherry tomatoes and red pepper flakes, and cook until the tomatoes start to release their liquid, about 3 minutes. Stir in the potatoes.
5. Squeeze the juice of the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish and baste it with the sauce.
6. Transfer the pan to the oven and cook for 18 to 19 minutes. The fish is ready when the head moves easily away from the back of the neck when gently pushed down between the nose and top of the head.
7. Carefully move the fish to a rimmed platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
8. Return the pan to medium heat and cook the sauce and vegetables for 1 to 2 minutes to concentrate the flavours. Stir in the remaining tablespoon of olive oil, the chopped oregano and chopped basil, and season with salt to taste.
9. Pour the sauce and vegetables over the fish and serve, lifting the flesh off with a large spoon.

Summarized from Tasty's video. Watch it for the details.

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