Equipment
▢ Baking sheet
▢ Parchment paper
Ingredients
▢1 whole Red Snapper scaled and gutted
▢½ teaspoon Blackpepper
▢½ teaspoon Salt seasoned salt
▢½ teaspoon Old bay seasoning optional
▢½ teaspoon Cajun seasoning
▢½ teaspoon Fish seasoning I used Jamaica Valley
▢2 Garlic cloves
▢1 teaspoon Paprika
▢¼ Onion
▢3 tablespoon Butter
▢¼ cup Olive oil or any cooking oil
▢1 Lemon slices. I also used lemon balm(optional)
▢Sprigs of Fresh basil, rosemary and thyme
For the Veggies
▢2 Potatoes cut into thin circles so it can cook fast
▢1 Carrot sliced
▢Handful Green beans or use any veggies of your choice or SKIP.
▢1 teaspoon above mixed seasonings for the fish.
Instructions
- Preheat oven to 400℉.
- Rinse fish thoroughly with water and pat dry, then make deep cuts on both sides. Set aside.
- In a blender, blend all the ingredients for the fish except the lemon slices and lemon balm (if using).
- Marinade the fish making sure the seasoning gets deep into the slits and the belly of the fish, and put the lemon slices inside the belly and head of the fish. Save 1 teaspoon of the marinade. Set the fish aside to marinate for 30 minutes or more.
- In another bowl combine the potatoes, veggies, and seasonings. Toss to combine.
- Put the potatoes and veggies inside the sheet of pan and put the fish on top, now put butter on top of the fish and bake.
- Bake opened at 400℉ for 30 minutes till cooked through. It should be white and flaky.
- Remove from the oven and serve with choice of side. (cookingwithclaudy)
