Serves 4
35 min
Whole Red Snapper with Roasted Tomato Sauce
Recipe GLPR102f8495e266e1
A vibrant, minimalist whole red snapper accompanied by a boldly flavored roasted tomato sauce brightened with charred garlic and spicy Thai chiles. This pescatarian-friendly main course brings together the natural sweetness of roasted tomato with heat and umami depth, finished with a touch of Asian fish sauce. Ready in just 35 minutes, it's an elegant yet simple dish that celebrates the delicate flavor of fresh fish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 large unpeeled garlic cloves
5 small Thai chiles
1 pound fresh tomato, cored and quartered
2 teaspoons Asian fish sauce
Kosher salt to taste
Directions
Preheat your oven to 450°F. Arrange the unpeeled garlic cloves and whole Thai chiles on a baking sheet and roast for 8–10 minutes until the garlic is softened and the chiles are fragrant and slightly blistered.
Transfer the roasted garlic and chiles to a blender or food processor. Add the quartered tomato and blend until smooth. Stir in the fish sauce and season with kosher salt to taste. Set the sauce aside.
Pat the whole red snapper dry with paper towels. Season both inside and outside generously with kosher salt.
Place the snapper on a lightly oiled baking sheet or in a baking dish. Roast for 15–18 minutes until the flesh is opaque and flakes easily when tested with a fork, and the internal temperature reaches 145°F at the thickest part of the thigh.
Remove the snapper from the oven and transfer to a serving platter. Warm the tomato sauce gently in a small saucepan if needed, then pour over the fish or serve alongside. Serve immediately while hot.
