Roasting a whole fish is as easy as roasting a chicken, but it takes even less time. One fish is perfect for two people for dinner, and if you don’t know how to fillet it, you can just pull pieces off the bones. (Generally, to fillet you cut along the top of the bones which run horizontally and remove to a plate, then pull the bones out in one piece and you’re left with a fillet on the bottom.) You can stuff it with whatever aromatics you have on hand, this is roughly a Sicilian take on roasting fish.
Roasted Snapper with Oranges, Onions, and Marsala
1 whole snapper or other white fish, cleaned and scaled
1 orange, sliced
1/2 onion, sliced
1 clove garlic, sliced
2 ounces Marsala wine or any white wine
2-3 sprigs Thyme
2 tablespoons olive oil
red pepper flakes to taste
salt and pepper
Place fish in roasting dish slightly larger than the fish. Season the inside and outside of the fish generously with salt and pepper. Place orange, onion, and garlic slices in the cavity along with the thyme sprigs and some of the red pepper flakes. Place any leftover aromatics around the fish in the roasting dish. Pour the wine and olive oil over the fish and sprinkle some more red pepper flakes.
Bake at 375 for 25-30 minutes, or until the fish is done (firm to the touch).