Recipe: Whole Roasted Snapper
Whole fish is great on the grill but can come together quickly in the oven, too. Fresh and bright from lemons and kumquats, gochugaru Korean chile flakes give a bit of smokiness reminiscent of the grill. When you buy whole fish from our Seafood department, it will already be cleaned, but our fishmongers will happily scale it for you, too.
- 1 (2- to 3-pound) sustainable wild-caught whole red snapper, cleaned and scaled
- 2 tablespoons extra-virgin olive oil
- 2 lemons (1 zested and 1 thinly sliced)
- ½ bunch thyme (1 teaspoon chopped and remaining left whole), divided
- 2 cloves garlic, minced
- 2 teaspoons gochugaru Korean chile flakes
- 2 teaspoons kosher salt
- ½ cup kumquats, thinly sliced
- Flaky sea salt, for garnish
Preheat oven to 450°F. Line a large baking dish or a baking sheet with parchment paper and top with a rack.
In a small bowl, mix together olive oil, lemon zest, chopped thyme, garlic, chile flakes and kosher salt.
Cut 3 diagonal slashes down to the bone on each side of the fish. Season fish all over, including inside the slashes and cavity, with mixture. Lay on the rack and stuff each slash and cavity with the thyme stems, sliced lemons and kumquats.
Cook, without turning, until fish flakes with a fork and flesh is opaque in the center, about 20 minutes.
Carve fish into four portions and transfer to plates. Drizzle with juices from the baking dish before serving.