Cooked right, the skin achieves a crispy texture while the interior results in flaky, tender, and juicy fish. It is all about taking a few easy measures to ensure perfect results every time. Use bronzino, tilapia, or red snapper.
- Cook Time
- Prep Time
- 1 fresh fish (bronzino, tilapia, or red snapper)
- Desired stuffing, such as herbs, garlic, onions, anchovies, tomatoes, lemon, basil, etc
- Olive oil
1. Preheat oven to 500°F.
2. Stuff fish with aromatics, salt, and pepper. (We used lemon and basil.) Use any herbs, citrus, garlic, onions, anchovies, tomatoes...the options are endless.
3. Score fish 1-2 inches apart, ½ inch deep. Drizzle with olive oil, sprinkle with salt and pepper, and roast for twenty-five minutes. Serve immediately.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Purim 2015 SUBSCRIBE NOW