Imagine a dish that transports you to the sun-drenched coastlines of the Mediterranean with just one bite. This Roasted Red Snapper with Cherry Tomato Vinaigrette is not just a meal, it's a culinary journey that promises to elevate your home cooking from ordinary to extraordinary. Perfectly crisp skin, tender, flaky fish, and a vibrant tomato sauce that bursts with flavor – this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 whole red snapper, cleaned
- 2 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Fresh herbs (thyme or parsley)
Instructions
- Preheat your oven to 400°F (200°C). This temperature will allow the red snapper to roast evenly and develop a nice crispy skin.
- Prepare the red snapper by rinsing it under cold water and patting it dry with paper towels. This helps to ensure a crispy skin when roasting.
- Season the inside and outside of the red snapper generously with salt and pepper. You can also rub a little olive oil on the skin to enhance the crispiness.
- Place the seasoned red snapper on a large baking sheet lined with parchment paper or aluminum foil for easy cleanup. Make sure it is laid flat and not folded.
- In a mixing bowl, combine the halved cherry tomatoes, 2 tablespoons of olive oil, and balsamic vinegar. Season with salt and pepper to taste. Toss the mixture gently to ensure the tomatoes are well-coated.
- Spread the cherry tomato mixture around the red snapper on the baking sheet, ensuring some of the tomatoes are placed inside the cavity of the fish for added flavor.
- Transfer the baking sheet to the preheated oven and roast for about 25 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- While the fish is roasting, chop your fresh herbs (thyme or parsley) and set them aside for garnish.
- Once the red snapper is done, remove it from the oven and let it rest for a few minutes. This will help the juices redistribute within the fish.
- To serve, carefully transfer the roasted red snapper to a serving platter. Spoon the roasted cherry tomatoes and any pan juices over the top of the fish.
- Garnish with the chopped fresh herbs and serve immediately, accompanied by your choice of sides, such as a light salad or roasted vegetables.
Tips
- Choose the freshest red snapper possible – look for clear eyes, firm flesh, and a clean ocean smell.
- Pat the fish completely dry before seasoning to ensure the crispiest skin possible. Moisture is the enemy of crispy roasted fish!
- Don't overcrowd your baking sheet. Give the fish and tomatoes enough space to roast evenly and develop beautiful caramelization.
- Use a meat thermometer to check the internal temperature – 145°F is the sweet spot for perfectly cooked fish.
- Let the fish rest for 3-5 minutes after cooking to allow the juices to redistribute, ensuring maximum moisture and flavor.
- For an extra flavor boost, try adding a few thin lemon slices inside the fish cavity before roasting.
- If you're not confident filleting a whole fish, ask your fishmonger to prepare it for you, or opt for pre-cut fillets.
Nutrition Facts
Calories: 217kcal
Carbohydrates: 5g
Protein: 16g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 30mg
