ROASTED RED SNAPPER WITH CHATEAU VIRANT OLIVE OIL FROM FRANCE

By akselden

Ingredients

• 1 small whole red snapper, cleaned and scaled
• 1 lemon, thickly sliced
• 2 fresh thyme sprigs
• 1 bay leaf
• Sea salt and freshly ground black pepper
• 3 tablespoons Chateau Virant
• olive oil

Preparation

Step 1

Lay fish on a cutting board. Make 2 deep diagonal cuts across the thickest part of the fish. Repeat on opposite side. In a bowl mix together lemon slices, thyme sprigs, bay leaf, salt, pepper, and oil.
Place half the lemon slices in bottom of an oval baking dish and place fish on top. Top with remaining oil mixture. Roast in a 425°F oven until flesh is opaque, about 10 minutes. Serves 1.