Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins. Pour the lemon beurre noisette over the fish and serve with a fresh leaf salad or a selection of steamed greens. The 1.5kg fish is usually weighed whole, then arrange your fishmonger to clean off the scales and remove the internals. Make sure there is enough foil all around the edges to fold to create a parcel later. Whisk together the egg whites and water and combine with the salt in a large mixing bowl. Put a rosemary sprig on each cavity or rub with ½ teaspoon of dried rosemary. Season each fish cavity with teaspoon of salt. Place fish on grill and cook, turning once, until the. Cut the shallow incisions in a crisscross pattern, about 1-inch apart, on each side of both fishes. Brush fish with olive oil mixture and season with salt and pepper. Once it gets to this stage immediately remove the pan from the heat and add the lemon juice and capers to prevent the butter form burning. Lay the snapper on a double layer of good quality aluminum foil. Dry the surfaces and cavities thoroughly. If it is not cooked return to the oven and continue for another 5–10 minutes.ĭuring the last 5 minutes of the fish cooking place the butter in a shallow frying pan over a medium heat and cook until the milk solids on the base of the pan have turned a golden brown colour and the butter is foamy and smells nutty like “hazelnuts”. Scatter over the olives, drizzle with olive oil and season with lemon thyme salt.īake for 20 minutes or until fish is opaque when the flesh is flaked with a fork. A few different ways to cook it including frying, baking and grilling it so anybody can do it Tips to get the most flavor out of the fish What fish bacon is And much more While many restaurants are shut down now I know you’re going to love this cooking episode. Score the flesh of the fish in several places on each side and place in to an ovenproof frying pan or baking dish.įill the cavity and slits of the fish with the lemon slices, oregano and garlic slices. Chef Scott Conant roasts a whole red snapper with tomatoes, basil and oregano. If you’re reluctant to add fish to the weekly meal rotation, this Cajun-style snapper is an excellent way to mask any fishy flavors.
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