Mediterranean Roasted Whole Red Snapper Recpie

Mediterranean Style Roasted Red Snapper (Prep. time :40 minutes. Serves 2)

1 whole red snapper, cleaned and scaled

¼ yellow onion, thinly sliced

¼  C. drained diced tomato

¼ C. diced pitted kalamata olives

1 tsp. each onion flakes, powdered garlic and oregano

¼ tsp. paprika

1 Tb. olive oil

1 Tb. juice from the canned diced tomato 

Heat oven to 425.  Snip off the fins, including the large, spiked dorsal fin with a pair of kitchen shears. Cut about three slices in each side of the fish. Mix the herbs, olive oil and tomato juice into a paste and rub on both sides of the fish, getting some of the rub into the slices.  Stuff the cavity with the diced tomato, olive and olives.  Place upright in a baking dish.  This allows the fish to cook more evenly than if it is lying on its side and doesn’t have to be turned halfway through roasting.  You can place wads of aluminum foil on each side to keep it from tipping over.

Roast for about 30 minutes until the meat is opaque and flakes easily.  Serve with rice or cous cous. 

*If keeping the head on grosses you out, you can have your fish monger remove it.

Thanks to Down to Earth Whole Foods, Grant Ave., Endicott  for sponsoring Foodie Fridays!  See them for healthier choices when choosing ingredients for your daily meals, special occasions or snacks and remember, they deliver to your door!  Ask Down to Earth Whole Foods for details.

*Also, you don’t have much time left to submit your recipe for a romantic dinner for two to wnbf.com for a chance to win an $85 cooking lesson for two!  Deadline is Feb. 6.