Snapper has become so ubiquitous that it’s often used as a catchall term for any kind of white fish. For this reason it’s commonly mislabeled as a similar but less desirable fish, like rock cod. When you buy snapper, be sure to do so from a trusted fishmonger so you’ll know you’re buying the real thing. [1] X Research source Ask for the fish to be gutted and cleaned, unless you want to do so yourself. You’ll need about ¾ of whole snapper per serving.
If you want the dish to have an herbal taste, add sprigs of thyme, rosemary or basil inside the fish’s cavity. For a complete meal, place sliced carrots, onions or potatoes around the fish in the baking dish. The vegetables will cook along with the fish.
After 40 minutes or so, check the fish to see if it’s done. You can gently pull back some flesh with a fork. If it looks white and easily flakes off, it’s ready. If it’s still a little rubbery, it needs more time. Return it to the oven if it needs more time, then check again in five or ten minutes.
2 tablespoons butter ¼ teaspoon paprika 1 teaspoon chopped rosemary Salt and pepper to taste A teaspoon of lemon zest
To make a dry breading, mix 1/2 cup flour, 1/2 cup dry bread crumbs and 1/2 teaspoon salt. Add black and red pepper to taste. Panko is a popular choice as well. This breading is sold in canisters available in the breading aisle in the grocery store. If you like the taste of beer batter, mix 2 cups flour and one 12-ounce beer. Add 1/2 teaspoon salt and black pepper to taste.
Use an oil with a high smoke point, such as canola oil or peanut oil. Olive oil and other low smoke point oils will break down when they’re heated to a high temperature.
