Whole Roasted Red Snapper + Parsley Pesto

For fish: 

• 2 Whole Red Snapper (3-5 lbs, cleaned and gutted)

• 1 Lemon Juiced

• S+P to taste

For Sauce:

• 1 Bunch fresh parsley

•  1 Clove Garlic

•  1 Lemon, zest + juiced 

•  1 teaspoon Crushed red pepper

•  ½ cup Olive Oil 

• S+P to taste 

1. Preheat oven to 425F

2. Place the cleaned fish onto a baking pan lined with parchment paper. Squeeze lemon on both sides of fish. Season generously with kosher salt and pepper on both sides, including inside the fish

3. Bake 35 minutes in preheated oven.

 While fish is roasting…

1. In a food processor, pulse the parsley, garlic, lemon juice + zest, and crushed red pepper until it is fully combined.

2. Slowly add the olive oil and mix until creamy.

For plating

1. Serve the fish on a platter. 

2. Run a knife between the flesh and the bones and lift off the fillet with the skin attached. 

3. Turn the fish over and repeat. 

4. Pass the sauce.