|Mr. Pesce before, taking a soak.......|
|.......Mr. Pesce after his unveiling, his head fell off so I stuffed some parsley there : )|
|Chopping my garlic/herbs with my new mezzaluna !|
1 whole fish around 2 pounds with head and tails still on but gutted and cleaned Costco already does this for you (Red Snapper is usually what I get)
2 lemons (1 for soaking 1 for serving)
2-3 cloves garlic
parsley about 4 tablespoons after chopped (You can also use other fresh herbs)
sea slat and fresh black pepper
Soak the fish in water with lemon juice from 1 lemon and some salt for 30 minutes.
Preheat oven to 400
Chop your herbs along with the garlic finely. Add about 1/4 cup olive oil salt and pepper and mix together.
Drain the fish and dry off.
Lay out a large piece of parchment onto a cookie sheet and rub olive oil all over.
Now add a little of the herb/oil mixture and place the fish on top.
Rub the herb/oil mixture all over the top and inside the cavity.
Fold the top and bottom of the parchment paper together two or three times, and then fold in the sides several times to completely seal the pouches.
Bake for 15 minutes each side or more if larger than 2 pounds.
Cut the remaining lemon in half and squeeze the juice of one half all over along with a drizzle of olive oil.
Slice the other half of lemon into thin slices.
Serve with these lemon slices.
I like to first present Mr. Psece to my family--insert applause-- then I return it to the kitchen counter and de-bone it placing the meat on the individual plates. My de-boning are skills are not that good so my fish was more in chunks than fillets and I also had to warn my family to be careful about any bones I may have left which I did : ) But it was worth it, the flavor was so fresh and the meat was so tender! If you want to know how to de-bone here is a good video:De-Bone a Whole Red Snapper Video