Red Snapper Platter

A wonderful fusion of Mediterranean and Caribbean flavors!

Joe's Red Snapper

Let's take a trip to Northern Africa...Morocco to be exact! This Moroccan inspired dish is full of flavor and it only takes a few mnutes to make! You can use a store-bought Moroccan Spice Blend or use mine (blend recipe below).

Prep time: 15 minutes

Cooking time: 45 minutes

Serves 2 to 4 people

Make sure the snapper's eyes are not cloudy. If they are, it means the fish is not fresh.

INGREDIENTS

• 1 large Red Snapper (whole)

• 1 whole head of garlic

• 2 pounds of purple potatoes (or any potatoes you like)

• 1 small package of mixed tomatoes (tomato medley)

• 1 teaspoon of sumac

• 1 teaspoon of za'atar

• 1 teaspoon of black pepper

• 1/2 teaspoon of smoked paprika

• 3 tablespoons of sea salt

• 3 limes

• 3 lemons

• Fresh Coriander (Cilantro)

• Fresh Thyme and Rosemary

• Olive Oil

Method

1. Heat oven to 425 F (215 C).

2. In a mixing bowl add the tomatoes, 1 pinch of salt, olive oil, rosemary and half of the garlic head (peeled and chopped).

3. Set aside.

4. Slice the potatoes into thin slices and place at the bottom of baking platter.

5. Add 2 pinches of salt & pepper and drizzle with Olive oil.

6. Rub the snapper cavity with salt. Be generous.

7. Slice 1 lime and 1 lemon into thin slices and place them inside the snapper with the thyme and remaining half head of garlic.

8. Mix salt, paprika, sumac and za'atat together.

9. Rub the snapper with olive oil and generously sprinkle it with the spice mixture on both sides.

10. Place the snapper on top of the potatoes and add the tomatoes.

11. Bake for 35 to 40 minutes.

12. Remove from oven and garnish with fresh coriander and lemon/lime wedges.

13. Serve and enjoy!!!

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