There was a small Red Snapper at the Coop last week. Just the right size. And not often seen here in the north!!! So I had to have it. What, you think this photo looks funny. Well, I was so excited that I plated half and started eating before I remembered that I should have take the photograph first. Your picture will undoubtably look better. It was delish.
1 whole small red snapper, cleaned and gutted. Scales removed
8 pieces of garlic minced and mashed with a drop of kosher salt
1 tsp cumin
1 tsp coriander
.5 tsp black pepper
.5 tsp sumac
2 tablespoons chopped fresh thyme or oregano
1.5 bell peppers, orange and yellow, sliced
1 tomato, sliced
1 small red onion, sliced in rounds
Greek or Italian olive oil
1 lemon, quartered
Preheat oven to 425 degree F
Brush a baking dish with olive oil
Pat the Snapper dry and make a few slits in each side of the fish. Fill the slits with the garlic and some of the fresh herbs. Place in the prepared baking dish.
Mix the spices: cumin, coriander, salt, pepper and sumac in a small bowl. Use 3/4 of of the mix to coat the fish on both sides.
Stuff the cavity with the fresh herbs and some tomato, onions and peppers.
Place the remaining vegetables around the fish and sprinkle with a little salt and the rest of the spice mix.
Drizzle the fish and vegetables with a liberal amount of olive oil.
Bake in the the oven at 425 for about 25 minutes or until the fish flakes. Remove from oven and squeeze half of the lemon over the dish. Plate and serve with the other lemon wedges.
Serve with rice. I used Jasmine.