Red Snapper Recipe

Prepare the fish

Rinse the red snapper under cold water and pat dry thoroughly with paper towels inside and out. Make 3 diagonal shallow cuts (about 1/4 in deep) on each side of the fish to help the marinade penetrate and to promote even cooking.

Make the marinade

In a small bowl combine 2 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, thyme, 1 tsp salt and 1 tsp freshly ground black pepper. Whisk until emulsified.

Rub the marinade all over the outside of the fish and into the cavity, making sure to rub into the slashes you made. Allow the fish to sit and marinate at room temperature for 15–20 minutes (or up to 30 minutes in the refrigerator).

Stuff the cavity of the fish with the lemon rounds, sliced shallot and 2 tbs chopped parsley. If using whole sprigs of thyme or other herbs, tuck them inside as well. This adds aroma and flavor while the fish cooks.

Pan-sear and finish

Heat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil. When oil is shimmering, carefully place the fish in the pan. Sear without moving for 3–4 minutes until the skin is golden and releases easily. Using a spatula, turn the fish and sear the other side 2–3 minutes.

If the fish is thick (over 1 in at the thickest part) or your pan is not ovenproof, lower the heat to medium, add 1 tbs butter and 30 ml white wine to the pan, then transfer the skillet to a preheated oven at 400°F (200°C) for 6–10 minutes, until the internal temperature at the thickest part reaches 135–140°F (57–60°C) and the flesh flakes easily. If pan is ovenproof and fish is moderate thickness, you can finish in the oven as described; otherwise continue cooking on the stovetop with a lid for 6–8 minutes, spooning pan juices over the fish occasionally.

Remove the fish from the oven or pan and transfer to a serving platter. Spoon any pan juices over the fish. Garnish with remaining fresh parsley and serve with extra lemon wedges.