Roasted Snapper with Garlic

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the cleaned snappers dry with paper towels and season inside and out with salt and pepper.

   Tip: Drying the fish helps achieve better browning and prevents the skin from sticking to the pan.

2. 2

   Pour 3 tablespoons of olive oil into a large roasting pan and scatter the garlic cloves across the bottom. Toss the garlic with a pinch of salt and roast for 5 minutes until fragrant and beginning to soften.

   Tip: Pre-roasting the garlic mellows its sharpness and adds a sweet, caramelized flavor to the dish.

3. 3

   Remove the pan from the oven and carefully place each snapper on top of the garlic. Stuff the cavity of each fish with lemon slices, thyme sprigs, and rosemary sprigs.

   Tip: Dividing the herbs among the fish ensures even flavor distribution.

4. 4

   Drizzle the remaining 3 tablespoons of olive oil over the fish. Pour the white wine and vegetable broth around the fish in the pan, being careful not to pour directly over them.

   Tip: The liquid creates steam that helps cook the fish gently and keeps it moist.

5. 5

   Roast in the preheated oven for 18-22 minutes until the fish is cooked through and the flesh flakes easily when tested with a fork at the thickest part.

   Tip: Fish cooks quickly, so don't walk away; check at 18 minutes to avoid overcooking.

6. 6

   Remove from the oven and let rest for 2 minutes. Carefully transfer the snappers to serving plates and spoon the roasted garlic cloves and pan juices around each fish.

   Tip: Resting allows the fish to firm up slightly, making plating easier.