Sous Chef Series | Luke Bergman
Makes cooking whole fish look easy
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
Luke Bergman may be the first American chef to ever win the coveted Trophée Passion, a prestigious cooking competition that relies on speed, skill and a working knowledge of classical French food.
But when it comes to everyday food, the chef de cuisine at Colicchio & Sons in New York City prefers simpler, lighter dishes, swapping olive oil for butter and using fresh herbs and citrus zest. His impressive-looking yet easy-to-execute whole roasted snapper cooks in only 15 minutes and is a great entry point for cooks who haven't cooked a whole fish before.
Whole Roasted Snapper with Red Pepper Tapenade
Yield: 4 servings
Cook Time: 15 Minutes
Roasted red peppers, ½ cup (finely chopped)
Fennel fronds or chervil, 2 finely chopped tablespoons
Castelvetrano olives, 5 (pitted and finely chopped)
Limes, 1 (zested, rind sliced off and discarded, fruit divided into segments and then chopped)
Flat-leaf parsley, 1 finely chopped teaspoon
Extra-virgin olive oil, 6 tablespoons
Whole red snapper, one 2-pound fish, (scaled and gutted; not filleted) rinsed and patted dry