Baked Whole Snapper Basque Style Recipes

WHOLE BAKED RED SNAPPER

Whole Baked Red Snapper image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 (3 to 4 pound) red snapper or 2 (1 1/2 to 2 pound), gutted, gills removed and scales left on
2 tablespoons olive oil
Salt and pepper
Extra virgin olive oil and lemon wedges, for garnish

Steps:

Preheat oven to 400 degrees F. Rub the fish with olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. Bake for about 15 minutes per inch of thickness at the thickest part of the fish. Check for doneness by carefully sliding a paring knife into the back at the thickest part, gently lifting the top fillet, and peeking inside to make sure the fish pulls away from the bone and the flesh is opaque (but still moist) rather than translucent and raw. Season with salt, pepper, olive oil and lemon.;

WHOLE RED SNAPPER BAKED IN A SALT CRUST

Whole Red Snapper Baked in a Salt Crust image

Categories Fish Bake Christmas Mother's Day Seafood Snapper Winter Healthy Gourmet

Yield Serves 4

Number Of Ingredients 5

Ingredients

2 pounds coarse salt
1 cup water
a 2-pound whole red snapper, cleaned, leaving head and tail intact
1 lemon
fine-quality extra-virgin olive oil for drizzling

Steps:

Preheat oven to 450°F.
In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.
Rap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.

ROASTED WHOLE SNAPPER

Roasted Whole Snapper image

Roasting is an excellent low-fat cooking technique because very little fat is necessary to carry the flavor of the food. High heat concentrates and seals in food's natural flavor, two jobs that only a few other techniques can do without the help of butter, oil, or other fatty transporters of flavor. A hot oven and a good heavy-bottomed roasting pan or skillet are essential. Before serving, set the snapper on a bed of small white onions, and add the dill and parsley too.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

1 fennel bulb, with fronds attached
4 small white onions, peeled
2 lemons, quartered
1 cup good-quality white wine
1 whole snapper (about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 sprigs of fresh dill
3 sprigs of fresh parsley

Steps:

Preheat the oven to 425 degrees.
In a heavy roasting pan or large cast-iron skillet, toss together the fennel, onions, 5 lemon quarters, and the wine. Rub the snapper all over with olive oil and season inside and out with salt and pepper. Stuff the cavity with the herbs and the remaining lemons.
Roast about 30 minutes (15 minutes for each inch of thickness), until the flesh just begins to flake.

BAKED WHOLE RED SNAPPER

Baked Whole Red Snapper image

Red snapper is a mild and lean fish with a firm texture. The aromatics combined with the Cajun spices will have your taste buds dancing!

Provided by CookingWithShelia

Categories Fish Recipes

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

1 (2 pound) whole red snapper
2 tablespoons grapeseed oil
1 teaspoon Cajun seasoning, or to taste
2 cloves chopped garlic
1 slice orange
1 slice lime
1 slice lemon
2 sprigs fresh thyme

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Clean red snapper inside and out under cold running water. Pat dry with paper towels.
Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity of the fish. Set on a baking sheet.
Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of the fish.

Nutrition Facts : Calories 616.1 calories, Carbohydrate 10.5 g, Cholesterol 166.6 mg, Fat 20.3 g, Fiber 4.7 g, Protein 95.3 g, SaturatedFat 2.7 g, Sodium 442.4 mg, Sugar 0.8 g

BILBAO-STYLE RED SNAPPER

Bilbao-Style Red Snapper image

Annuska Angulo Rivero of Mexico City, Mexico, writes: "This recipe was originally for _besugo_, a fish popular in Bilbao but not easily found in Mexico. I use red snapper instead. Be sure to eat this with lots of good bread to mop up the sauce. Using a fruity olive oil makes this dish incredibly flavorful.

Time 30m

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 (2- to 2 1/2-lb) whole snapper, including head and tail, cleaned and butterflied but not boned by fishmonger, leaving bones attached on one side
1/3 cup plus 1 teaspoon extra-virgin olive oil
3/4 teaspoon salt
6 large garlic cloves
3 1/2 tablespoons red-wine vinegar

Steps:

Put oven rack in middle position and preheat oven to 400°F.
Rinse fish and pat dry, then rub inside and out with 1 teaspoon oil and sprinkle with salt. Place opened fish, skin side down, in a large shallow baking dish (13 by 9 by 2 1/2 inches) and bake until fish is just cooked through, about 20 minutes (fish will be opaque).
While fish bakes, thinly slice garlic cloves. Heat remaining 1/3 cup oil with garlic in a 10-inch heavy skillet over moderate heat, shaking skillet gently, until garlic is pale golden, about 5 minutes. Remove from heat and carefully pour in vinegar (mixture will splatter), then stir to combine. Pour garlic sauce over fish (mixture may splatter).

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