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Flamboyant Roasted Red Snapper

Yield 2 servings


  • 1 (2 1/2- to 3-pound) whole red snapper, dressed
  • 1/2 lemon, sliced
  • 3 tablespoons olive oil
  • 1/2 teaspoon fine-grained sea salt
  • 1/2 teaspoon freshly ground pepper
  • Kosher salt or rock salt
  • 6 long stems rosemary
  • 4 stalks lemon grass
  • 1 bunch fresh thyme
  • 1/2 cup brandy

How to Make It

  1. Place fish on a lightly greased rack in a broiler pan. Insert lemon slices in cavity of fish. Brush outside of fish with olive oil, and sprinkle sea salt and pepper.

  2. Bake at 450° for 20 to 25 minutes or until fish flakes with a fork.

  3. Spread an even layer of kosher or rock salt on an ovenproof platter. Place fish on the herbs, and top with remaining herbs.

  4. Heat brandy in a small saucepan just until warm (do not boil). Quickly pour brandy over fish; ignite with a long match.

  5. Brush charred herbs aside; fillet the fish, and serve immediately