One of the reasons why I chose to work with the Alzheimer’s Association is because my grandmother had dementia and some of the most meaningful moments I had with her were around the table, sharing a meal. So, I wanted to create a recipe that’s fun, easy, full of flavor, and, most importantly, can be enjoyed together with friends and loved ones. Words alone can’t convey how magnificent, how beautifully ceremonial a whole fish looks when presented at the table. I’m always excited when I and a few friends settle in to devour one. (And devour we do, you should see how little is left when we’re through with it.) Aside from being so good-looking, a whole fish also offers much more flavor because the head and the bones add depth to the accompanying sauce. A completely gratifying dish!
Quick Info
⏱️ Time varies • 🍽️ 3 servings • ⭐ 91%
Tags
[Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Dinner] • [Under 1 Hour]
Ingredients
- 1 2½-3-pound whole head-on red snapper, scaled and cleaned
- 2½ teaspoons kosher salt, divided, plus additional to taste
- 1 lemon, half sliced, divided
- 5 small sprigs of fresh oregano, plus ½ tablespoon chopped leaves, divided
- 10 whole fresh basil leaves, plus 1 tablespoon chopped leaves, divided
- 6 tablespoons olive oil, divided
- 1½ cups cherry tomatoes (about 8 ounces), halved
- ¼ teaspoon red pepper flakes
- 6-8 fingerling potatoes (about 10 ounces), diced and blanched
- 1 cup homemade or low-sodium chicken broth
Instructions Preview
- Preheat the oven to 325°F (160°C).
- If the fins are still on the fish, use kit…
- Using a very large 14 inch (35 cm) sauté p…
…and 7 more steps
Recipe by: Katie Aubin • From: Tasty
