You can also use the seasonings and flavors in this recipe for Red Snapper.
Baked Sea Bream with Fennel, Olives, Lemon and Dill
2 (1 pound) Sea Breams, deboned and butterflied with head and tail on
1/3 fennel bulb, thinly sliced
6 Kalamata olives, thinly sliced
1 garlic clove, thinly sliced
1/2 lemon, thinly sliced
fresh dill sprigs
cracked black pepper
Preheat oven to 375F.
Rinse the fishes under cold water and pat dry.
Drizzle olive oil on a baking sheet and place fishes on top of it.
Season the inside and outside of the fishes with salt and pepper. Set aside.
Warm about 1 tablespoon olive oil in a pan on medium heat. Add the fennel and cook until softening, about 4 minutes.
Add in olives and garlic. Cook until flavors meld, about 2 minutes.
Stuff the fishes with the fennel and olive mixture.
Add in lemon slices and some fresh sprigs of dill.
Fold the top of the butterflied fishes over the mixture and drizzle the outside with olive oil.
Bake for about 15 minutes.
This is a recipe post on Thai Roasted Black Sea Bass, but I've used the same recipe for Red Snapper. It's easy and turns out well!
Thai Roasted Black Sea Bass
1 (2 pound) whole black sea bass, scaled and cleaned
1/3 cup canola oil
3 tablespoons unsweetened coconut milk
2 limes (1 zested and juiced, 1 cut in half)
1/2 teaspoon chili flakes
1/2 tablespoon ground coriander
1 garlic clove, sliced
Preheat oven to 425F.
Rinse the fish and pat dry. Season both sides with salt and pepper.
Place fish in a roasting pan.
In a bowl, mix together the oil, coconut milk, lime zest, lime juice, chili flakes, ground coriander, and garlic clove.
Spoon about 2/3 of the mixture over the fish and bake, basting frequently with the reserved mixture, for 25-30 minutes.
To test if the fish is cooked through, a metal skewer should be easily inserted into the fish and, after left in for 5 seconds, should feel warm.
Garnish with chopped cilantro, basil and a squeeze of lime.
Do the same with shrimp, crabmeat and a veloute sauce for a snapper version of Pompano en Papillotte. Some also include sliced mushrooms.
In a similar vein is Redfish Bon Ton -- redfish/snapper sauteed au meuniere topped with crabmeat, served with the pan sauce and garnished with 3 large fried onion rings.