Mediterranean-Style Whole Roasted Red Snapper

Adekunle & Merrilee Keshiro

This recipe is from Merrilee Keshiro of Davenport Florida. She has been a subscriber to Galilee Green exactly 4 years this week!

Merrilee loves to prepare exotic dishes for her husband who is originally from Nigeria. When she originally signed up, her husband Adekunle was in Nigeria with his family, so she sent him some GGOO too! Galilee Green was a big hit in Lagos too!

This recipe is a bit complicated, but if you enjoy fish as much as Adekunle does, you will love it!

Mediterranean Whole Roasted Red Snapper

Ingredients

Fish Market in Lagos, Nigeria – Adekunle‘s home town

• Keep your Galilee Green olive oil tin handy (GGOO)
• 2 large whole snapper fish, cleaned and gutted
• 15 large garlic cloves, minced and combined with a pinch of salt
• 2 tsp Badia Complete Seasoning
• 2 tsp ground cumin
• 2 tsp ground coriander
• salt
• 1 tsp black pepper
• 3 bell peppers, different colors, sliced in rounds
• 1 medium red onion, sliced
• 1 tomato, sliced
• 2 lemons

Directions:

1. Preheat the oven to 425 degree F.
2. Pat the snapper fish dry.
3. With a large knife, make two slits on each side of the fish
4. Fill the slits and coat the gut cavity of each fish with the minced garlic.
5. To make the spice mix, combine the cumin, coriander, salt, pepper and Badia Complete Seasoning Mix in a small bowl.
6. Use 3/4 of the spice mix to season the snapper on both sides; pat the spices into the fish pushing into the slits you made earlier.
7. Keep the remainder 1/4 of the spice mix aside for now.
8. Stuff each gut cavity with the chopped dill, and as much of the sliced peppers, tomatoes and onions as possible
9. Place the stuffed fish in a lightly oiled baking sheet
10. Add the remaining sliced vegetables to form a frame around the fish.
11. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice mix
12. Drizzle everything generously with olive oil.
13. Place the baking sheet on the lower rack of your 425 degrees F heated oven.
14. Roast for 25 minutes until the fish flakes.
15. Transfer the fish to a serving platter and squeeze juice of one lemon all over it.
16. Use the slits you made earlier to cut through and portion the fish.
17. Serve it with wedges of the remaining lemon.

Thank you so much for sharing your great idea Merrilee!