Roasted Red Snapper
In The Italian Kitchen, acclaimed chef and cookbook author Marco Canora teaches viewers to cook classic Italian dishes. To prepare the fish, Marco dries the exterior of a medium-sized red snapper, then removes all of the fins. To ensure the fillets will be easy to remove after cooking, he strategically cuts the skin away from the spine and head. Next, he makes three shallow cuts in each side of the fish, then stuffs them with fresh rosemary and thinly sliced lemon. For an impressive presentation (and to make sure the fish cooks evenly) he places a lemon inside the cavity before baking, which allows the fish stand upright. A sprinkle of salt and pepper and a bit of oil over the top and sides and that's it -- the fish is ready for the oven.
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