Whole Roasted Red Snapper
Ingredients
- 1 large bulb fennel
- Kosher salt, to taste ⓘ
- 1 lb. fingerling potatoes, ⓘ
- halved lengthwise
- 7 tbsp. extra-virgin olive oil
- 1 lb. fresh linguica or kielbasa,
- cut into 1/4"-thick slices ⓘ
- 1 whole cleaned red snapper (3 lbs.) ⓘ
- 1 lemon, sliced into 1/4"-thick half moons ⓘ
- Ground black pepper, to taste
- 10 sprigs thyme, plus 2 tbsp. thyme leaves ⓘ
- 10 sprigs parsley ⓘ
- 1/2 lb. mixed olives, pitted ⓘ
- 12 littleneck clams ⓘ
- 12 Shrimp ⓘ
Instructions
- 1. Trim and discard stalks from fennel; reserve 10 wispy fronds. Halve fennel bulb lengthwise; slice into 1/4"-thick wedges. Bring 2 qts. salted water to a boil in a 4-qt. saucepan. Blanch fennel for 4 minutes; drain and set aside. Add potatoes to boiling water; reduce heat to medium; simmer until tender, 12-15 minutes. Drain potatoes; set aside.
- 2. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add sausage; cook until browned, about 5 minutes. Set aside.
- 3. Heat oven to 475 . Cut 4 angled slits on each side of fish, about halfway to bone. Put a lemon slice into each slit. Line a baking sheet with an 18" x 24" sheet of heavy-duty foil. Transfer fish to foil. Rub with 3 tbsp. oil; season with salt and pepper. Stuff cavity with remaining lemon, thyme sprigs, and parsley. Arrange fennel, potatoes, sausages, olives, and clams around fish; sprinkle with remaining thyme. Drizzle with wine. Put an 18" x 24" piece of foil over top. Crimp edges together to form a packet.
- 4. Roast for 35-40 minutes. Cut into foil; carefully pull back edges. Sprinkle with zest, remaining oil, and fennel fronds.
Nutrition & Diet Analysis (per serving)
458
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).