Roast Snapper and Vegetables With Arugula Pesto

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from wsj.com

Ingredients

  • 2

    (1-pound) whole red snappers, scaled and gutted

  • 1/3

    cup olive oil, plus extra for drizzling

  • Kosher salt

  • 1 1/2

    cups cherry tomatoes

  • 2

    small zucchini, diced

  • 1

    small leek, trimmed and cut into rounds

  • 2

    tablespoons chopped rosemary

  • 2

    cloves garlic, finely chopped

  • 2

    tablespoons white wine

  • 1/4

    cup chopped parsley

  • 1

    cup arugula

  • 1/4

    cup toasted walnuts

  • 1

    lemon, cut into wedges

Directions

Preheat oven to 350 degrees. Drizzle olive oil over fish and season with a pinch of salt. In a roasting pan large enough to hold fish, toss tomatoes, zucchini, leeks, rosemary and half of garlic together with a pinch of salt. Stir in 2 tablespoons oil and white wine. Spread out vegetables and roast until just softened, about 10 minutes. Remove roasting pan from oven, and lay fish over vegetables. Return pan to oven and cook until fish’s flesh slides on bone when prodded, indicating that it is just cooked through, and vegetables are completely soft, about 20 minutes more. Meanwhile, Make Pesto: In a blender or food processor, pulse remaining garlic, parsley, arugula, walnuts and pinch of salt until mixture is finely chopped. Transfer pesto to a bowl and stir in remaining oil. Season with lemon juice and salt to taste. Serve fish and vegetables with pesto and lemon wedges.

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