Recipe: <!-- -->Whole Roasted Snapper<!-- -->
Whole fish is great on the grill but can come together quickly in the oven, too. Fresh and bright from lemons and kumquats, gochugaru Korean chile flakes give a bit of smokiness reminiscent of the...
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Cooking tools:
- Oven
- Baking sheet
- Baking dish
- Parchment paper
- Roasting rack
- Mixing bowl
- Chef's knife
- Cutting board
- Microplane
- Carving knife
- Fork
- Spoon
- Plate
Ingredients
- 1 (2- to 3-pound) sustainable wild-caught whole red snapper, cleaned and scaled
- 2 tablespoons extra-virgin olive oil
- 2 lemons (1 zested and 1 thinly sliced)
- 1/2 bunch thyme (1 teaspoon chopped and remaining left whole), divided
- 2 cloves garlic, finely chopped
- 2 teaspoons gochugaru Korean chile flake
- 2 teaspoons kosher salt
- 1/2 cup kumquats (or clementines), thinly sliced
- Flaky sea salt, for garnish
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