WHOLE BABY SNAPPER
Yield: 2-3 Servings
1 2 pound whole red snapper (or other firm white fish), head and tail intact, scales removed
Kosher salt (Takes less because it has more substance. Regular may be used)
2 cloves garlic, split
1-2 young branches rosemary
Handful fresh oregano leaves
A few thyme leaves
3 tablespoons olive oil
3 tablespoons white wine or vermouth
Paprika to sprinkle
Rosemary, oregano and pimento strips to decorate
||Have fish monger clean the inside of the fish and remove scales.
||Wash fish well inside and out. Sprinkle inside and over the skin with salt and pepper. Push 1 clove split garlic into the fish. Set 1 rosemary branch and half the oregano and thyme leaves inside. Spoon a bit of the oil and wine inside. Close the fish. Place the other split garlic clove, rosemary branch, oregano and thyme under and over the fish. Rub remaining oil and wine over the skin. Sprinkle with paprika.
||Place fish on a baking sheet covered with a large piece of heavy duty foil. (Or, standard foil into double thickness) Close the foil to create an airtight tent around the fish.
||Preheat oven to 400 ° F. Bake fish 15 minutes. Open the tent and bake another 12-15 minutes, or until flesh is white and parts easily when touched with a fork. Remove whole fish carefully with a spatula to a serving platter decorated with rosemary branches and oregano leaves.
||Remove eyes from fish with a small spoon. Fill the holes with a half green or black olive. Carefully remove the skin on the side facing up and decorate with pimento strips. Pour the gravy from the pan over the fish or into a sauceboat to serve on the side. Portion at the table onto individual plates.