Roast Whole Snapper With Peppers And Fried Garlic
|Red onion||1 Medium, halved and cut into 1/2-inch wedges|
|Garlic||3 Clove (15 gm), minced|
|Red bell pepper||1 , seeded, thinly sliced|
|Yellow bell pepper||1 , seeded, thinly sliced|
|Jalapeno peppers||4 , stemmed, seeded, and thinly sliced|
|Tiny new potatoes||1 Pound (About 10 In Number)|
|Chopped fresh marjoram||2 Teaspoon|
|Chopped fresh thyme||2 Teaspoon|
|Black pepper||2 Teaspoon|
|Kosher salt||2 Teaspoon|
|Olive oil||3⁄4 Cup (12 tbs) (1/2 Cup Plus 3 Tablespoons)|
|Red snapper||4 Pound, cleaned, with head on|
|Beer||1⁄2 Cup (8 tbs) (Imported)|
|Garlic head||1 , cloves separated and coarsely chopped|
|Fresh herb sprigs||6 (For Garnish)|
Preheat oven to 425° F.
In a large bowl, combine the onion, minced garlic, peppers, potatoes, herbs, black pepper, salt, and 1/2 cup of the olive oil; mix well.
Transfer the vegetable mixture to a shallow baking dish large enough to accommodate the fish and the vegetables.
Place the fish on top of the vegetables and drizzle with the beer.
Bake for 10 minutes.
Remove from the oven, cover with foil, and bake for an additional 30 minutes.
To check for doneness, remove a small piece of fish from the inside center; if the flesh is opaque, tender, and white, the fish is done.
Do not overcook the fish or it will be dry and tough.
Meanwhile, in a small saute pan, heat the remaining 3 tablespoons of olive oil over moderate heat.
When the oil is hot but not smoking, add the chopped garlic and fry, stirring constantly, for 3 to 4 minutes or until the garlic just begins to turn light golden brown.
Remove from the heat and set aside until needed.
Remove the fish from the oven and transfer to a heated platter.
Spoon the vegetables and potatoes around the fish.
Sprinkle with the reserved fried garlic, and garnish with the sprigs of fresh herbs.