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Seafood

Local, Line-Caught Red Snapper and a Culinary 1st

Our local farmer’s market has added a fish monger to its vendor list, much to my delight.  The fish are line caught in saltwater off the coast of North Carolina.  I’ve been cooking like a fiend for 20+ years now and have attempted some very ambitious menus, but I’ve never cooked and served a whole fish before. So, when I got the announcement about the new fish vendor, I knew that the time had come.  I selected a gorgeous red snapper and planned a menu around it.

I filled the inside cavity of the fish with slices of lemon, fresh parsley, and fresh oregano, and roasted it on a baking sheet on a bed of more lemon slices, parsley and oregano.  I added salt and pepper on top, and it was ready to go in the oven at 425 degrees Fahrenheit.  We roasted it for about 30 minutes as this 4.5 pound fish was pretty thick.

 

 

 

I served it with local white corn and zucchini from our garden roasted with salt and lemon zest.  Delicious!