Whole Roasted Snapper With Artichokes And Aïoli
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
46
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
12 large
Garlic Cloves (peeled)1 tsp
Salt1 pinch
Cayenne Pepper1 cup
Extra-Virgin Olive Oil2 large
Egg Yolk1 cup
Lemon Juice (fresh)1 cup
Virgin Olive Oil (extra)1 bunch
Thyme (fresh)1 bunch
Rosemary3 cups
Olive Oil1
Sea SaltDirections:
1
Make aïoli: In blender, purée garlic, salt, cayenne pepper, and 2 teaspoons oil until smooth and creamy, about 2 minutes
2
Add yolks and lemon juice and blend until smooth
3
With motor running, very slowly add remaining 3/4 cups plus 2 tablespoons oil in thin, steady stream, blending until aïoli is thick, about 2 minutes
4
Refrigerate until ready to use
5
In blender, purée garlic, salt, cayenne pepper, and 2 teaspoons oil until smooth and creamy, about 2 minutes
6
Add yolks and lemon juice and blend until smooth
7
With motor running, very slowly add remaining 3/4 cups plus 2 tablespoons oil in thin, steady stream, blending until aïoli is thick, about 2 minutes
8
Refrigerate until ready to use
9
Roast fish: Position rack in center of oven; preheat to 400°F
10
Grease 13- by 9-inch roasting pan
11
In small saucepan over moderately high heat, combine garlic and 3 cups water and bring to boil
12
Drain and repeat process two more times
13
Set garlic aside
14
Position rack in center of oven; preheat to 400°F
15
Grease 13- by 9-inch roasting pan
16
In small saucepan over moderately high heat, combine garlic and 3 cups water and bring to boil
17
Drain and repeat process two more times
18
Set garlic aside
19
Make seasoning mixture: Whisk together olive oil, lemon juice, salt, pepper, and za'atar
20
Lay 1 fish on its side
21
Holding sharp paring knife at 30-degree angle from fish, cut 3 vertical 2 1/2-inch-long slits through skin and partially into flesh
22
Turn fish over and repeat in same manner
23
Repeat with other fish
24
Pat fish dry, then rub with seasoning mixture, being sure to tuck some into slits
25
Arrange tomato slices so they cover bottom of roasting pan
26
Lay fish on top and surround with thyme and rosemary
27
Roast, uncovered, 15 minutes
28
Whisk together olive oil, lemon juice, salt, pepper, and za'atar
29
Lay 1 fish on its side
30
Holding sharp paring knife at 30-degree angle from fish, cut 3 vertical 2 1/2-inch-long slits through skin and partially into flesh
31
Turn fish over and repeat in same manner
32
Repeat with other fish
33
Pat fish dry, then rub with seasoning mixture, being sure to tuck some into slits
34
Arrange tomato slices so they cover bottom of roasting pan
35
Lay fish on top and surround with thyme and rosemary
36
Roast, uncovered, 15 minutes
37
While fish is roasting, prep artichokes: Fill medium bowl with cold water
38
Squeeze juice from lemons into water; add squeezed lemons
39
Using serrated knife, cut off artichoke stems and discard
40
Cut off top 1/2 inch of 1 artichoke
41
Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until reaching pale yellow leaves with pale green tips
42
Cut off green tips
43
With sharp paring knife, trim dark-green fibrous parts from base and sides of artichoke
44
Halve artichoke lengthwise and use spoon to scoop out choke
45
Drop artichoke into lemon water
46
Trim remaining artichokes in same manner and keep in lemon water until ready to use
47
When fish has roasted 15 minutes, scatter garlic cloves across pan and continue to roast until fish is just cooked through, about 15 more minutes
48
Keep warm
49
Fill medium bowl with cold water
50
Squeeze juice from lemons into water; add squeezed lemons
51
Using serrated knife, cut off artichoke stems and discard
52
Cut off top 1/2 inch of 1 artichoke
53
Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until reaching pale yellow leaves with pale green tips
54
Cut off green tips
55
With sharp paring knife, trim dark-green fibrous parts from base and sides of artichoke
56
Halve artichoke lengthwise and use spoon to scoop out choke
57
Drop artichoke into lemon water
58
Trim remaining artichokes in same manner and keep in lemon water until ready to use
59
When fish has roasted 15 minutes, scatter garlic cloves across pan and continue to roast until fish is just cooked through, about 15 more minutes
60
Keep warm
61
While fish is roasting, cook artichokes: In 4-quart heavy pot over moderate heat, heat oil until thermometer registers 350°F
62
Fry artichokes in batches (returning oil to 350°F between batches) until golden brown, about 8-10 minutes
63
Transfer fried artichokes to paper towels to drain, and immediately season with sea salt
64
Keep warm
65
In 4-quart heavy pot over moderate heat, heat oil until thermometer registers 350°F
66
Fry artichokes in batches (returning oil to 350°F between batches) until golden brown, about 8-10 minutes
67
Transfer fried artichokes to paper towels to drain, and immediately season with sea salt
68
Keep warm
69
To serve: Transfer fish to large platter and surround with tomatoes
70
Scatter artichokes over, and serve aïoli alongside
71
Transfer fish to large platter and surround with tomatoes
72
Scatter artichokes over, and serve aïoli alongside