Roast Red Snapper

I love making whole fish. Whole fish stay moist longer, are less expensive, and I think tastier. Simple Mediterranean preparations for fish allow the flavor of the fish and the vegetables through. This is also an excellent use for cherry tomatoes that are a little too wrinkled for salads.

Whole snapper, ready for the oven

Whole red snapper, gutted and scaled
2 small or one large eggplant
double handful of cherry or grape tomatoes
10-12 small onions
1 head of garlic, cloves separated and peeled
Lots of fresh oregano
2 whole lemons, sliced into thin rounds
salt, pepper, and olive oil

Take a baking pan or casserole dish wide enough to fit the entire fish, diagonally if necessary. Brush the pan with olive oil.

Heat the oven to 400. Slice the eggplant in thin slices, peel the onions and cut them in half, and cut the tomatoes in half. Lay half the lemon slices in the pan to form a bed for the fish. Lay the fish over the lemon slices, then arrange the eggplant slices around the fish. Sprinkle the onions, garlic cloves and tomatoes over the eggplant. Then stuff half the remaining lemon slices, half the fresh oregano, and a few of the garlic cloves into the cavity of the fish. Lay the remaining lemon slices over the fish. Crumble and tear the fresh oregano up with your hands and sprinkle it over everything. Drizzle everything with olive oil and sprinkle with plenty of salt & pepper.

Roast until the eggplant is browned and the fish is firm all the way through. Baste with the pan juices. Let rest for at least 10 minutes before serving.

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