Whole snapper6/20/2023 TIP: To see if a whole fish is "done", check the neck: the flesh should come away easily from the bones. Allow to rest for 5 minutes before serving. The potatoes should be crispy-brown and cooked through. ROAST FISH until the skin is crisp and the flesh is just cooked through, about 20 minutes. Drizzle with oil and season to taste with salt and pepper. Scatter bay leaves and the remaining lemon slices, garlic, rosemary, thyme, and sage over the fish and potatoes. Season fish cavities with salt and pepper to taste, then fill with the tomatoes, half the lemon slices, and a little each of the garlic, rosemary, thyme and sage leaves. LIGHTLY SCORE the skin of the fish don't cut too deep into the flesh.ĪRRANGE FISH and potatoes over two large baking trays. You can reheat the fish in the oven or microwave, but be careful not to overcook it.3 medium tomatoes, cored and sliced into rounds
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