Makes cooking whole fish look easy
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
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