There are certain women who you connect with on social media that you just know you’re going to click with even though you haven’t formally met. That’s how I felt about my now good friend, Christine . She’s a total boss lady and works as a killer real estate agent with The Agency, but she’s also an incredible cook, hostess, and mother.
Lucky for us she’s sharing her incredible Mediterranean Red Snapper recipe! It’s flavorful, elegant, and easy! And don’t be intimidated by the idea of cooking a whole fish. It’s not only easier but it’s much less likely to overcook!
- One 1 to 1 1/2 pound red snapper, cleaned and gutted (you can ask your fish monger to do this)
- 1 bunch parsley finely chopped
- 2 lemons (slice one of the lemons)
- 1.5 cups of cherry tomatoes cut in half
- 2 heirloom or roma tomatoes diced
- 1 red onion finely sliced
- 2 tablespoons of oil (I love cooking with avocado oil but you can use your favorite cooking oil)
- Preheat oven to 400 degrees F. If using a grill preheat the grill.
- Dry the snapper very well inside and out.
- Score the skin twice on each side (make a small cut with a knife diagonally across fish)
- Season the fish inside and out with 1 teaspoon of salt
- Stuff the cavity of the fish with the lemon slices, red onion and and 1 tsp of parsley
- Close the belly around the filling
An ELEGANT, HEALTHY, EASY Mediterranean Red Snapper Recipe!
- Heat the oil in a pan
- Add the diced tomatoes with their juices (save one for later) and the rest of the sliced red onion
- Add 1/2 teaspoon of salt
- Let it cook under medium heat until onion softens around 5 min
- Turn off the stove and pour mixture to a cast iron skillet or a roasting pan covered in foil
- Place fish in the middle of the skillet/pan and rub the outside with one tablespoon of oil
- Add the one cup of halved cherry tomatoes, one tablespoon chopped parsley and 2 lemons slices over the fish
- Spoon the accumulated juices and veggies over the fish
- Either roast the fish in the oven for 25-30 min or place the skillet in the grill and cover the grill for 15 min
- You will know the fish is cooked and tender when you pierce it with a fork and it flakes
- Decorate your fish by covering the eye with the remaining halved cherry tomato and remaining cherry tomato and parsley
- Serve on a platter and enjoy with a cup of wine!
Thank you again Christine for sharing this beautiful recipe! Comment below and tell me what you think!