In preparation for our move to Seattle and all of the fish that would be available, my parents gave me a Le Creuset Fish Gratin. Just like all things Le Crueset, I'm obsessed with this little cast iron pan.
It's perfect for a simple baked fish and can also be used on a grill, doesn't get easier than that. It makes for a fun presentation too...as long as you don't get creeped out by the tiny little teeth and glazed over eyeball. The only tough part is picking out the small bones....be careful!
I seasoned and stuffed my red snapper with thyme, oregano, herbes de provence, lemon slices, garlic, salt and pepper and the placed it over a bed of some veggies. You can season it with whatever you are hungry for, I think next time I'll add some spice with a hot pepper.
It doesn't get much easier than this and it's healthy!
Below is my recipe, I made mine in the oven, but I definitely plan on using the grill next time.
1 whole red snapper (approx 1-1/2 lbs)
2 tablespoons thyme, chopped
1 tablespoon oregano, chopped
2 teaspoons herbes de provence
2 garlic cloves, smashed
1 lemon, thinly sliced
1-2 cups dry white wine (or chicken broth)
potatoes cut into bite size pieces
2 shallots, sliced
6 to 8 cherry tomatoes, halved
2 tablespoons butter
Preheat oven to 375 degrees.
Place 1 tablespoon of olive oil, potatoes, shallots, leeks, salt and pepper in gratin and cook on stove top over medium heat. Cook for about 5-7 minutes.
Add wine to gratin (so it is about 3/4 full), turn heat to medium and simmer for about 10 minutes.
Meanwhile prep fish, by stuffing thyme, oregano, garlic and a few lemon slices inside the body cavity. Break butter into pieces and place on top of fish, squeeze a little lemon juice on top and season with herbes de provence.
After gratin with wine and potatoes has cooked for 10 minutes, add tomatoes and carefully place fish on top, add a few more lemon slices, and cover with aluminum foil. Then place in preheated oven and cook for 25 minutes.