1 3- to 4-pound whole Florida snapper, cleaned and head removed
1 cup Florida cherry tomatoes
1 tablespoon Florida seafood seasoning blend
1 tablespoon fresh herbs (parsley, rosemary, thyme), chopped fine
1 tablespoon cooking oil
2 lemons (1 halved, 1 juiced)
Whole parsley, rosemary and/or thyme for garnish
Preheat oven to 400 degrees. Preheat an oven-safe sauté pan over medium-high heat. On a clean cutting board, make several crosshatch slices into the thickest part of the fish all the way to the bone. Use most of the seasoning blend to season the outside of the fish making sure to get the spice mixture into the fresh cuts. Add cooking oil to the preheated sauté pan and carefully place the fish top side down. Cook the fish for 2 to 3 minutes until a light crispy crust is formed. Carefully flip the fish over, add the lemon halves cut side-down in the pan. Place in preheated over and roast for 15 to 20 minutes or until cooked throughout. Squeeze fresh lemon juice over the fish and garnish with fresh herbs and cherry tomatoes. Serve with Florida arugula pesto, if desired.
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