Oven Roasted Red Snapper

It is Christmas. I now have a full fridge and can cook something different every day. 
I start with fish.
Red Snapper with a German cucumber salad and toasted brioche buns
I bought the snapper fully dressed. The descaling was already done. 

For the spices

  • 1 tsp of ground paprika
  • 1/2 tsp of salt
  • 1/2 tsp of pepper
  • 1 tsp of cajon spice mix (more if you like it spicy)
  • 1/4 tsp mustard powder
  • 2-3 tbsp of olive oil
Mix all the spices including the oil in a little bowl. Preheat the oven to 450F.
This snapper was about 1 lbs. Wash and pad dry the snapper. Then cut about 3 times on each side.
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Generously apply the spice mix everywhere. Push some into the cuts. Don't forget the cavity. 
Put the snapper on a baking sheet with an rost. Add 1 cup of water to the baking sheet to prevent drippings from burning.
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Bake on convection for about 20 minutes. Cooking time very much depends on the size and the thickness of the fish. 
Mine went a little to far. Oh well. It was still tasty.
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-Mahlzeit-










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