Calling seafood lovers: This roasted snapper recipe leads to juicy, tender perfection on a plate. When served with a half-smoky, half-sweet cherry tomato salsa, your main course becomes the true main character.
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What You'll Need
Ingredients
For the Fish
- 1 whole red or yellowtail snapper, gutted and scaled, 15 inches head to tail, 2.5 lbs.
- 4 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped rosemary (2 sprigs)
- Lemon wedges, for serving
For the Smoked Cherry Tomato Salsa
- 3 cups cherry tomatoes
- 1 red bell pepper cut into ½-inch pieces
- 1 large shallot cut into 1/2-inch pieces
- ¼ cup avocado oil or other neutral oil
- 1 ½ teaspoons kosher salt
- 1 tablespoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 12 garlic cloves with their skin on
- 1 teaspoon sherry vinegar
- ½ cup loosely packed parsley leaves
- Freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
Directions
Step 1
Preheat the large Wonder Oven® to 450°F on Broil.
Step 2
In a large bowl, combine the tomatoes, bell pepper, shallot, avocado oil, salt, paprika, cumin, and coriander. Transfer to the bake pan, place it in the oven’s top slot, and cook for 5 minutes.
Step 3
Remove the bake pan and add the garlic cloves in one corner of the bake pan. Continue cooking for 10 more minutes until the vegetables are lightly caramelized.
Step 4
Transfer the vegetables to a bowl, setting the garlic aside to cool. When the garlic is cool enough to handle, remove the skins and finely chop the softened cloves. Add the garlic, vinegar, and parsley. Gently mash and mix the tomatoes to release some of the juices. Transfer to a serving bowl and garnish with fresh black pepper and olive oil.
Step 5
Preheat the large Wonder Oven® to 400°F on Roast.
Step 6
Score the fish on both sides by making several vertical cuts about ¼ inch deep and 1 inch apart along the length of the fish. Rub the oil, salt, black pepper, and rosemary throughout the fish.
Step 7
Place the fish diagonally on the bake pan and place it in the oven’s middle slot. Roast for 26-28 minutes until the fish is fully cooked. Serve with lemon wedges and the cherry tomato salsa.
Note
If the fish is too long to fit on the bake pan, trim the tail or remove the head.
Santo Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
