Monday, June 30, 2014

Roasted Red Snapper with Lemon & Thyme

Whole Red Snapper - 1, (scaled and gutted, around 1.5 lbs)
Olive Oil - 1 tbsp.
Pink Himalayan Salt / Rock Salt
Fresh Ground Black Pepper
Lemon - 1, cut into thin roundels
Fresh Lemon Thyme - a few sprigs
Garlic - 2 cloves, crushed

Preheat the oven to 425F. Line a baking sheet with heavy duty foil. Put a tsp of olive oil on the foil.

Wash the whole snapper well and pat dry with a paper towel. Place on the baking sheet.  Apply olive oil all over and sprinkle salt and pepper and rub well everywhere including the cavity.

Arrange a few lemon slices, thyme leaves and crushed garlic inside the cavity. Place the remaining lemon slices over the fish.

Drizzle a little olive oil on top and bake for around 30 minutes. Transfer to a platter and serve.

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