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Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano
Ingredients
  • One 2 ½- to 3-pound whole (head on) red snapper, scaled and cleaned
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • Crushed red pepper flakes
  • 10 whole fresh basil leaves, plus 1 tablespoon chopped fresh basil
  • 5 small sprigs fresh oregano, plus ½ tablespoon chopped fresh oregano leaves
  • 2 cloves garlic, crushed
  • 1 lemon, half sliced and half left whole
  • 4 to 5 tablespoons extra-virgin olive oil
  • 1 ½ cups cherry tomatoes (about 8 ounces), cut in half
  • 6 to 8 fingerling potatoes (about 10 ounces), cut into a ¾-inch dice and blanched
  • 1 cup homemade or low-salt chicken broth
Steps
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