- 1/4 cup extra-virgin olive oil, plus more for greasing
- One 4-pound whole red snapper, cleaned and scaled
- Kosher salt
- Freshly ground black pepper
- 4 garlic cloves, smashed
- 1 shallot, thinly sliced
- 1 orange, thinly sliced
- Generous pinch of crushed red pepper
- 1 pint heirloom cherry tomatoes
- 1/2 cup pitted olives
- 1 cup dry white wine
- 2 chopped scallions, for garnish
- Leaves from 2 basil sprigs, for garnish
How to make this recipe
- Preheat the oven to 450°. Grease a large rimmed baking sheet or roasting pan with olive oil. Using a sharp knife, make 1/4-inch-deep slashes on both sides of the fish at 1-inch intervals; transfer to the baking sheet. Season the fish inside and out with salt and black pepper and stuff the cavity with the garlic, thyme, shallot, orange and crushed red pepper. Scatter the tomatoes and olives around the fish, then pour the wine over the tomatoes and olives.
- Roast the fish until it is golden and cooked through and the tomatoes are nicely charred, about 40 minutes. Transfer the fish to a platter.
- Add the 1/4 cup of olive oil to the baking sheet and toss with the tomatoes and olives. Spoon the tomatoes, olives and sauce over and around the fish, garnish with the scallions and basil and serve.
Fresh, orange-scented Argentinean white.
Contributed By John Besh Photo © Chris Court