Servings: 2

650 g whole yellow tail snapper, cleaned out, scales removed
1½ tsp salt
3 tbsp olive oil, divided
4 scallions
½ red onion
4 garlic cloves
4 tbsp ghee or butter
2 tbsp white wine
1 lemon, juiced
225 g green asparagus

Preheat oven to 400°F (200°C).

Make three shallow cuts into the fish skin on both sides.
Coat the fish all over and on the inside with salt. Rub with half the amount of olive oil. Place in a large casserole dish and loosely wrap with parchment paper. Bake for 30 minutes.

In the meantime, thinly slice scallions, only the white parts. Slice red onion and garlic.

Heat a small skillet over medium heat and melt the ghee. Add the sliced onions and garlic and sauté until tender, for 8 minutes. Sprinkle with a pinch of salt and add in the cooking wine and the lemon juice to deglaze the skillet. Set aside.

Trim the asparagus. When the 30 minutes are up, open the oven, remove the casserole dish. Unwrap the fish and arrange the asparagus stalks all around it. Drizzle with remaining olive oil and sprinkle with remaining salt.

Spoon half of the onion mix on top of the snapper and place the casserole dish back in the oven. Cook everything uncovered for 15 minutes.

Remove from the oven and serve hot with remaining onion mix on the side. The tender fish meat will fall off of the bone!


Any other white flaky fish will do here, like grouper, rockfish or monkfish.

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