This recipe provided by Emeril Lagasse in 2006 serves 6 people. The ingredients include 2 (3-pound) whole red snappers, scaled and gutted, 2 tablespoons kosher salt, 2 teaspoons ground white pepper, 2 large tomatoes, each cut into 4 thick slices, 12 sprigs of thyme, plus 2 tablespoons thyme leaves, 1/4 cup julienned lemon zest (zest strips), 1/2 cup 1/4-inch sliced garlic cloves, 1 cup sliced Kalamata olives, 1 1/2 cups dry white wine, 1 cup lemon juice, and 1/2 cup extra-virgin olive oil.
The directions are as follows:
1. Preheat the oven to 425 degrees Fahrenheit. 2. Season the snappers with salt and pepper. Place the tomato slices on the bottom of 2 large baking dishes, 4 slices per dish. Place 6 sprigs of thyme on each row of tomatoes. Place the fish on top of the tomato slices, dividing the thyme leaves, orange zest, and garlic evenly between the tops of the 2 fish. Pour the wine and lemon juice over the fish and drizzle 1 tablespoon of olive oil over each fish. Bake the fish, uncovered, for 20 minutes. Remove from the oven and add another tablespoon of olive oil to each fish. Return to the oven and continue to cook until caramelized, about 15 to 20 minutes. Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil. 3. Serve immediately with the pan juices dripped over the fish.
This recipe sounds delicious and I would love to try it out sometime!
Anderson
27.04.2023 @ 00:57
This recipe provided by Emeril Lagasse in 2006 serves 6 people. The ingredients include 2 (3-pound) whole red snappers, scaled and gutted, 2 tablespoons kosher salt, 2 teaspoons ground white pepper, 2 large tomatoes, each cut into 4 thick slices, 12 sprigs of thyme, plus 2 tablespoons thyme leaves, 1/4 cup julienned lemon zest (zest strips), 1/2 cup 1/4-inch sliced garlic cloves, 1 cup sliced Kalamata olives, 1 1/2 cups dry white wine, 1 cup lemon juice, and 1/2 cup extra-virgin olive oil.
The directions are as follows:
1. Preheat the oven to 425 degrees Fahrenheit.
2. Season the snappers with salt and pepper. Place the tomato slices on the bottom of 2 large baking dishes, 4 slices per dish. Place 6 sprigs of thyme on each row of tomatoes. Place the fish on top of the tomato slices, dividing the thyme leaves, orange zest, and garlic evenly between the tops of the 2 fish. Pour the wine and lemon juice over the fish and drizzle 1 tablespoon of olive oil over each fish. Bake the fish, uncovered, for 20 minutes. Remove from the oven and add another tablespoon of olive oil to each fish. Return to the oven and continue to cook until caramelized, about 15 to 20 minutes. Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil.
3. Serve immediately with the pan juices dripped over the fish.
This recipe sounds delicious and I would love to try it out sometime!