For our Fish Fridays, I picked up a new fish that I’ve never worked with before–a beautiful, red snapper. I’ve seen this a few times in the past just waiting to be picked, but I was hesitant to work with a whole fish like this. But after all was said and done, it was much easier than I thought after combing through some recipes on the net and adding my own flair to the dish. I decided to go all out with lemon and orange slices inside, outside, and around the fish with bay leaves stuffed inside the cavity as well. Lastly, added some apricot glaze to give it a sweet and tangy flavor. Luckily, snappers are not usually “fishy” smelling anyways, so the extra citrus ingredients did wonders for the recipe. With the success of this dish, I hope to find another whole fish so I can experiment with some more exotic, Asian flavors.
Servings: 4 people
Prep time: 15
Cook time: 35
- 2 (2 pound) red snapper, cleaned, with head and tail intact
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/3 cup apricot jam or preserves
- 2 tbsp brown sugar
- 1/2 tsp lemon-pepper seasoning
- 3 lemons, sliced
- 1 orange, sliced
- 6 bay leaves (fresh or dry)
- 1 tbsp olive oil
- Lightly oil a baking pan or ovenproof dish. Rinse fish, pat dry, and season the insides and out with desired seasoning mix.
- Combine lemon juice, sugar, and apricot jam in a small sauce pan. Bring to a boil until sauce thickens. Let sit and mix thoroughly. Brush fish inside and out with half of lemon-apricot glaze; set remaining glaze aside.
- Place a few slices of oranges and lemon slices on the bottom of the baking dish. Stuff cavity of each fish with 2 to 3 lemon slices and 2 bay leaves. Lay 2 lemon slices and 2 orange slices on top. Place extra slices around the fish.
- Bake, uncovered, at 400° for about 30 minutes or until fish flakes easily.
- Shortly before the fish is done baking, brush remaining glaze on fish. Sprinkle lemon wedges and serve whole.