Whole Roasted Red Snapper
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Skillet
- Slotted spoon
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Paring knife
- Tongs
- Mixing bowl
- Kitchen shears
- Spatula
- Kosher salt
- Pastry brush
- Serving platter
Ingredients
- 1 large bulb fennel
- Kosher salt
- freshly ground black pepper
- 1 lb. fingerling potatoes, halved lengthwise
- 7 tbsp. extra-virgin olive oil
- 1 lb. fresh linguiça or kielbasa, cut into 1⁄4"-thick slices
- 1 whole cleaned red snapper (3 lbs.)
- 1 lemon, sliced into 1⁄4"-thick half moons
- 10 sprigs thyme, plus 2 tbsp. thyme leaves
- 10 sprigs parsley
- 1⁄2 lb. mixed olives, pitted
- 12 littleneck clams
- 1⁄2 cup white wine
- Zest of 1 orange
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