Baked Red Snapper with Lemon and Tarragon

by Joseph Erdos
Print Email

redsnapperFish seldom make a midweek dinner, but that shouldn't be a reason not to make this quick and easy recipe tonight. Most people think fish is too fussy to prepare and cook, so it's usually made on rare occasion. However, fish should be eaten at least twice per week for their many nutritional values including omega-3 fatty acids.

What better way to add fish to your diet than by using the easiest of methods, baking. With one fish per person, this recipe works well for a quiet evening alone or a rowdy dinner party among friends. Enjoy a healthy meal in well under a half an hour any day of the week.

Red snapper is one of the most popular fish. It's flavorful, flaky, and tender. It has a slightly sweet and nutty flavor that is complemented by many spices and fresh herbs. This recipe features the flavors of lemon and tarragon, with lemon adding a hint of citrus and tarragon lending an anise flavor. On the outside the fish is sprinkled with saffron for a unique flavor and earthy aroma.

For optimal freshness, purchase fish the day of cooking or the day before. Store fresh fish over a bowl of ice in the refrigerator until ready to use. Look for red snapper that has clear, red eyes and bright red skin that fades to white toward the belly.

Baked Red Snapper with Lemon and Tarragon

2 whole red snapper (about 1 pound each)
coarse sea salt
freshly ground black pepper
fresh tarragon
1 lemon, thinly sliced
olive oil
saffron

Preheat oven to 375 degrees F.

Clean and rinse fish inside and out. Snip off all fins except for tail. Pat dry. Cut slits into the skin on both sides of each fish. Salt and pepper inside and out.

Stuff inside of fish with tarragon and lemon slices.

Transfer fish to a baking sheet and coat both sides of each fish with oil. Top each fish with a small pinch of saffron.

Bake for 20 minutes. Broil for 5 minutes. Fish should flake when tested with a fork. Yield: 2 Servings

 

Joseph Erdos is a New York–based writer and editor, but above all a gastronomer and oenophile. He shares his passion for food on his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.

Comments have been closed for this piece.

 

restaurant news

The Best Pork Dish in America
New York
by Michael Tucker

m.-wells-dinette-300x225That’s a loaded statement so let me describe the dish before we go any further. It’s a pot of clam chowder — with a light cream base — with succulent, dinner-sized hunks of pork, rosy-pink and...

Read more...
11th Street Diner, Miami Beach
Florida
by Cathy Pollak

p1030691x1Whenever I find myself in a new town, I always look up a Triple-D (Diners, Drive-Ins & Dives) restaurant. Why not? The places always have rave reviews and you know you are going to get a BIG,...

Read more...
Picca Peru
Los Angeles
by Maylynn Morales

picca-01.jpgChef Ricardo Zarate has proven once and again his blossoming creativity of modern cuisine, all while never losing sight of his roots.  I had the pleasure of meeting Chef Zarate back in April...

Read more...
The Great Greek
Los Angeles
by Lisa Dinsmore

greatgreek.jpgEverybody has them. Those neighborhood joints you walk/drive by a million times but never go into. For no good reason. The place looks nice enough and clearly has customers, but you always just...

Read more...