Whole Snapper

Ingredients for Whole Snapper

• 60ml olive oil

• 2 Spanish onions, peeled and thinly sliced

• 2 large cloves garlic, peeled and chopped, plus 4 cloves whole garlic, peeled

• 1 cup dry white wine

• 2 bay leaves

• 6 tablespoons unsalted butter

• Juice of 2 lemons

• 2 (4-pound) whole red snappers, cleaned, with head and tail intact

• 1 small tomato, sliced

• 2 ribs celery, halved crosswise

• Juice of 10 Key limes or small thin-skinned limes, plus 4 limes cut into quarters for serving

• 1/2 cup coarsely chopped fresh coriander

• 1 (12- by 18-inch or larger) roasting pan

How to make Whole Snapper

Preheat the oven to 204°C.

In a large sauté pan over moderate heat, warm the oil. Add the onions and sauté, stirring occasionally, until softened, about 5 minutes. Add the chopped garlic and sauté, stirring occasionally, for 1 minute. Add 3/4 cup wine and the bay leaves and bring to a simmer. Continue simmering until the onions are tender and the wine is slightly reduced, about 3 minutes. Whisk in the butter then remove the pan from the heat and whisk in the lemon juice.

Arrange the snappers, side by side, in a 12- by 18-inch or larger roasting pan. Stuff the cavity of each fish with about 40g the onion mixture, along with the whole garlic, tomato slices, and celery. Season to taste with salt and pepper. Spoon the remaining onion mixture over the fish then pour half the lime juice on and around the fish and add 475ml water to the pan. Wrap the pan snugly with foil and roast for 25 minutes. Remove the foil and continue roasting until the fish is cooked through, 20 to 25 minutes longer. Remove any onion from the top of the fish then carefully transfer the fish to a large serving platter (do not discard the onion or juices remaining in the pan). Drizzle the remaining lime juice over the fish and cover loosely with foil to keep warm.

Scrape the onion and juices from the roasting pan into a medium saucepan. Add the remaining 60ml white wine and 60ml water, and bring to a simmer. Continue simmering until slightly reduced, then pour through a fine-mesh strainer.

Garnish the fish with coriander and serve with the reduced pan sauce and lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.