Roasted Fish recipes are easy to find on the world wide web. Cookbooks and cooking magazines also have tons of recipes to make or recreate. In other words, there’s no reason for anyone to say that they can’t cook fish because they don’t have a recipe.
Although there are tons of recipes available, finding a winning recipe may not be that easy. Fish, in general, are easy to cook. Seasoning your fish the right way before cooking is not that easy. If using fresh herbs, for example, you may want to pay attention to their smell and taste. Not all herbs will go well with fish or seafood in general.
Types of herbs to use for fish
Bay leaves, Basil, Parsley, Sage, Thyme, Chives, Dill, Marjoram, Lemon Balm, Mint, Rosemary and Tarragon are the most common herbs for spicing up fish. These herbs can be used fresh or dried. They are also used to stuff a whole fish.
What type of fish is best for this recipe?
When roasting or baking, usually a firm fish is ideal. Halibut, snapper, cod, salmon, tuna, or mahi-mahi are just a few fish to bake or roast. The fish can be whole, fillet or cut into large pieces.
How long does it take to bake fish in the oven?
Baking fish in the oven requires cooking time calculation. If you cover your fish in the first stages of cooking, it will most likely retain most of its moisture.
About the recipe
This recipe was inspired by the Mediterranean. I recreated the recipe by using Noubess condiments and spices and a few other ingredients. The recipe is easy to follow and to make. The most important thing to do is to make sure that all ingredients are fresh.
You don’t have to use Red Snapper. Any thick fletch fish you like will do. For the sweet peppers, mini red peppers will work as well. You can also substitute shallots for red onions.
I used Noubess Fish & Seafood seasoning which is salt free and makes it easy to control both flavor and sodium. I also use Noubess Hot and Spicy Pineapple to bring out the flavors of the snapper. Depending on the type of fish you will be using , you will need to adjust the seasoning. Denser fish requires more seasoning, and salt.
- 2 large whole snapper fish cleaned and gutted (or another firm fish of your choice
- 1 tsp Noubess Hot and Spicy Pineapple with Herbs
- 2 tbsp Noubess Fish Seasoning
- 2 tsp fresh lemon juice
- Salt to taste
- 3 bell peppers different colors, sliced in rounds
- 1 medium white onion sliced into rounds
- Extra virgin olive oil
- Lemons/limes or vinegar
- Preheat the oven to 405 degrees F. Prepare a baking pan or sheet.
- Slice onions and bell peppers and set aside.
- After cleaning/gutting the fish, place in a bowl. Use limes or lemons halves and rub them inside and out both, rinse and pat dry with towel paper. Alternatively, use vinegar and water to rinse fish and pat dry.
- With a large knife, make 2 – 3 slits on each side of the fish.
- In a small bowl, mix oil, Noubess Hot and Spicy Pineapple with Herbs, salt, and lemon juice. Season the fish again inside and out with ¾ of the oil seasoning mix. Use the rest to season the veggies.
- Fill the slits and coat the gut cavity of each fish with Noubess Fish Seasoning.
- Stuff each gut cavity with the chopped parsley and thyme, and a couple of sliced peppers, and sliced onions.
- Place the sliced and seasoned vegetables on the prepared pan. Place both fish on top of the vegetables. Drizzle everything generously with olive oil.
- Place the baking sheet on the lower rack of your 405 degrees F heated oven. Roast for 25 minutes until the fish flakes.
- Transfer the fish to a serving platter along with the vegetables and serve with lemon wedges if preferred
- Serve with rice, polenta, boiled or fried root vegetables or provision.