Ingredients
- 1 (2 1/2-pound) fish, such as snapper or bass, scaled, gutted and gills removed
- Kosher salt
- Extra-virgin olive oil
- 8 lemon slices
- 2 fresh bay leaves
- 1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking
- 4 cloves garlic, smashed
- 2 cups dry white wine
Directions
Preheat the oven to 400 degrees F.
Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
Remove from oven, present and collect your kudos then fillet to serve.
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By amahtullah
Cleveland, OH
on April 21, 2013
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I really enjoy the show and Anne's enthusiasm! However, I never actually tried one of her recipes until this one. I can honestly say that I have NEVER tried a more flavorful and delicious fish recipe as this. DELICIOUS!!! I had to improvise a little considering that our family is alcohol-free. I substituted a mixture of chicken broth and balsamic vinegar for the wine. Even my son who is picky about eating fish asked for seconds! I love this recipe so much that I have tried it with white bass, black bass, snapper, and porgie and enjoyed them all (we tend to eat fish more often than the average American family. Although porgie had a softer texture than the others, it still tasted great! Even though I've tried different herbs/herb mixtures, I must say that I liked Anne's original combination the best.. So, if you need a great fish recipe that is sure to win over your guests, give this one a try. You'll be amazed! Anne, keep these awesome, yet easy-to-prepare recipes coming!
By reneeellison_12...
Yorktown Hts, 72
on December 06, 2011
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Unfortunately, my snapper had no flavor. Yes, this recipe was super easy, the snapper was very moist, the end result looked beautiful but the fish had no flavor. Let me note, I am also not a big white fish lover.
By flavia.crepaldi
new york
on August 01, 2010
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The recipe is definitely great! My husband doesn't like fish very much and he loved this one. I plan on doing it again but I'll use less lemon underneath the fish (inside the fish it's ok, because the sauce was too lemony (1 or 2 slices are enough.. at least if if you're using a dry white wine.
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