1 3-pound whole red snapper or black sea bass or red fish, approx. (1.4 kg)
kosher salt, to taste
black pepper, to taste
1 sprig fresh rosemary
1 sprig fresh oregano
1 sprig fresh tarragon
HERB BASTE:
2 fluid ounces fresh lemon juice
4 fluid ounces extra virgin olive oil
3 tablespoons fresh herbs, assorted, chopped
Italian parsley, as needed
fresh thyme, as needed
1 lemon crown
4 fluid ounces Pesce's Salsa Verde
4 fluid ounces Provençal Sauce, recipe follows
Servings: 2
1. Scale the fish. Cut out the gills and remove the fins if desired. Score the flesh of the fish by cutting on the bias behind the gills, in the middle of the fish and in front of the tail. Season the cavity of the fish with salt and pepper and stuff with the rosemary, oregano and tarragon sprigs.
2. Combine the herb baste ingredients and brush the entire outer surface of the fish with the baste. Season the outside of the fish with salt and pepper. Be sure to season the scored openings.
3. Place the fish on an oiled roasting pan and roast at 500°F (260°C) until done, approximately 20 to 25 minutes.
4. Remove the herbs from the cavity and transfer the fish to a serving pan. Place the Italian parsley and thyme attractively in the cavity of the fish. Garnish with a lemon crown and serve with Pesce's Salsa Verde and Provençale Sauce.
kosher salt, to taste
black pepper, to taste
1 sprig fresh rosemary
1 sprig fresh oregano
1 sprig fresh tarragon
HERB BASTE:
2 fluid ounces fresh lemon juice
4 fluid ounces extra virgin olive oil
3 tablespoons fresh herbs, assorted, chopped
Italian parsley, as needed
fresh thyme, as needed
1 lemon crown
4 fluid ounces Pesce's Salsa Verde
4 fluid ounces Provençal Sauce, recipe follows
Servings: 2
1. Scale the fish. Cut out the gills and remove the fins if desired. Score the flesh of the fish by cutting on the bias behind the gills, in the middle of the fish and in front of the tail. Season the cavity of the fish with salt and pepper and stuff with the rosemary, oregano and tarragon sprigs.
2. Combine the herb baste ingredients and brush the entire outer surface of the fish with the baste. Season the outside of the fish with salt and pepper. Be sure to season the scored openings.
3. Place the fish on an oiled roasting pan and roast at 500°F (260°C) until done, approximately 20 to 25 minutes.
4. Remove the herbs from the cavity and transfer the fish to a serving pan. Place the Italian parsley and thyme attractively in the cavity of the fish. Garnish with a lemon crown and serve with Pesce's Salsa Verde and Provençale Sauce.
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