Amateur Holiday Cook-Off

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More Holiday Recipes

  Roasted Red Snapper With Tomatoes and Yuzu

The Chef
Michele Bambling

Serves 6


6 small red-snapper fillets (cod, halibut, or sea bass can be substituted)
1 pint cherry tomatoes, quartered
2 tablespoons roughly chopped garlic
1/3 cup olive oil, plus extra for coating casserole
2 tablespoons grated ginger
5 scallions, thinly sliced (about 1/2 cup)
1/4 cup Italian-parsley leaves
1/3 cup white wine or sake
1/3 cup fresh lemon juice
3 tablespoons soy sauce
Maldon sea salt and cracked black pepper
2 yuzu
Handful shredded nori

Cooking Instructions
Preheat oven to 375 degrees.

Lightly coat a large, heavy casserole dish with oil. Place fish fillets with the skin side up to cover the bottom of the dish. Scatter tomatoes evenly over the fish. Put garlic and 1/3 cup oil in a small saucepan, and heat over medium until the garlic turns golden and is slightly crunchy (make sure it doesn't burn). Immediately pour garlic and hot oil over fish and tomatoes. Dot fish evenly with small pinches of ginger. Distribute scallion slices and parsley over the fish (reserve some for the garnish). Pour in the lemon juice, soy, and wine. Sprinkle with salt and pepper. Roast uncovered for approximately 25 minutes, until the fish is cooked through but not dry.

To serve, place 1 fillet in a bowl. Spoon the juices over the fish so that it floats in a shallow broth. Grate yuzu zest over each portion, scatter additional parsley and shredded nori on top, and season with salt and pepper. Serve immediately, before the nori becomes soggy.

Photograph by Matthias Gaggl