Whole Roasted Red Snapper
- 1 large bulb fennel
- Kosher salt, to taste
- 1 lb. fingerling potatoes,
- halved lengthwise
- 7 tbsp. extra-virgin olive oil
- 1 lb. fresh linguica or kielbasa,
- cut into 1/4"-thick slices
- 1 whole cleaned red snapper (3 lbs.)
- 1 lemon, sliced into 1/4"-thick half moons
- Ground black pepper, to taste
- 10 sprigs thyme, plus 2 tbsp. thyme leaves
- 10 sprigs parsley
- 1/2 lb. mixed olives, pitted
- 12 littleneck clams
- 12 Shrimp
- 1/2 cup white wine
- Zest of 1 orange
- 1. Trim and discard stalks from fennel; reserve 10 wispy fronds. Halve fennel bulb lengthwise; slice into 1/4"-thick wedges. Bring 2 qts. salted water to a boil in a 4-qt. saucepan. Blanch fennel for 4 minutes; drain and set aside. Add potatoes to boiling water; reduce heat to medium; simmer until tender, 12-15 minutes. Drain potatoes; set aside.
- 2. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add sausage; cook until browned, about 5 minutes. Set aside.
- 3. Heat oven to 475 . Cut 4 angled slits on each side of fish, about halfway to bone. Put a lemon slice into each slit. Line a baking sheet with an 18" x 24" sheet of heavy-duty foil. Transfer fish to foil. Rub with 3 tbsp. oil; season with salt and pepper. Stuff cavity with remaining lemon, thyme sprigs, and parsley. Arrange fennel, potatoes, sausages, olives, and clams around fish; sprinkle with remaining thyme. Drizzle with wine. Put an 18" x 24" piece of foil over top. Crimp edges together to form a packet.
- 4. Roast for 35-40 minutes. Cut into foil; carefully pull back edges. Sprinkle with zest, remaining oil, and fennel fronds.
fennel, kosher salt, fingerling potatoes, extravirgin olive oil, fresh linguiuea, red snapper, lemon, ground black pepper, thyme, parsley, mixed olives, littleneck clams, shrimp, white wine, orange
Taken from www.epicurious.com/recipes/member/views/whole-roasted-red-snapper-51593811 (may not work)