Snapperbakedwithcuminandlemon Recipes

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place red snapper filets on the prepared baking sheet, skin side down.
• Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
• Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
• Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.

SALT-BAKED SNAPPER WITH ICE WINE NAGE

Steps:

• To prepare snapper: Heat oven to 400 degrees. Finely grate zest of lemon and orange into a large bowl. Squeeze juices from lemon and orange into a separate bowl, and reserve for preparing nage. To bowl of zests, add the salt, juniper berries, fennel seed, star anise and egg whites. Mix well. Spread half the mixture flat on a baking tray. Rub snapper all over with olive oil, and place on top of salt mixture. Spread with remaining salt mixture, patting it down and leaving mixture thinner at edges than on top. (This is where crust will be cracked after baking.) Bake 30-35 minutes for medium-rare fish, 40 to 45 minutes for medium.
• While fish bakes, prepare nage and vegetables: Melt 2 tablespoons butter in a sauté pan over medium heat. Add onions, and sauté until translucent, about 4 minutes. Add endive and carrots, and sauté for 2 minutes. Add wine, reserved lemon and orange juice and saffron. Raise heat to medium-high and boil until nage is reduced by about a third, about 5 minutes.
• Remove nage from heat. Using a slotted spoon, transfer vegetables to a bowl, and set them aside. Return pan to low heat, and whisk in remaining 10 tablespoons butter, a tablespoon or two at a time. Season with salt and pepper to taste. Return vegetables to pan, and reheat just until warmed. Add parsley, remove from heat, and keep warm.
• To serve, use a kitchen mallet to crack salt crust lightly around edges of fish. Remove salt crust with a knife, and transfer portions of fish fillet to each of four plates. Top with nage and vegetables, and serve immediately.

SNAPPER BAKED WITH CUMIN AND LEMON

Steps:

• Mix together all ingredients (except lemon slices and fish) in a bowl.
• Smear this mix over the fish-inside and out.
• Take a piece of foil large enough to enclose the fish and lay half the lemo slices down the centre of it.
• Lay the fish on the lemon slices and top with the remaining lemon slices.
• Place on a baking tray and bake in a moderate (190c) oven for about 30 minutes.
• Turn off the heat and allow the fish to rest for 10 minutes before serving on a large platter with the juices poured over.