Flamboyant Roasted Red Snapper



2 servings

Recipe from

Coastal Living


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


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.

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

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

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

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

September 2000
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