The Best Baked Whole Red Snapper Fish

Anyway for this recipe, you will nee the below:

FOR THE FISH

• 1 whole medium clean fish
• 2 tablespoons of grated ginger
• 1 tablespoon of grated garlic
• 1 teaspoon of black pepper
• 1 teaspoon of chili pepper powder
• 1 teaspoon of salt
• 1 teaspoon of bouillon

FOR THE VEGGIE BED

• 1 red bell pepper sliced thin
• 1 handful of cherry tomatoes
• 1 large, sweet onion sliced
• ½ cup of chopped celery sticks
• 1 teaspoon of grated garlic
• 1 teaspoon of grated ginger
• 1 teaspoon of black pepper
• 2 tablespoons of coconut oil
• 1 teaspoon of salt
• 1 teaspoon of bouillon

FOR CHILI OIL

• 2 tablespoons of dried chive
• 4 tablespoons of ground dried chili pepper
• 6 tablespoons of coconut oil
• 1 teaspoon of salt
• 1 teaspoon of bouillon powder (optional)

For cooking this is what you should do:

Make sure you clean your fish with lime juice or vinegar solution and rinse it well then pat the inside and outside dry with a towel. Cleaning your fish with lime juice or vinegar water help diminish the strong fish smell of your kitchen and your whole dish.

Mix a small bowl all ingredients for the fish seasoning (2 tablespoons of grated ginger; 1 tablespoon of grated garlic;1 teaspoon of black pepper;1 teaspoon of chili pepper powder;1 teaspoon of salt;1 teaspoon of bouillon.

Score both side of your clean fish and season generously the inside and outside of the fish the set aside.

In a baking pan, prepare your vegetable bed by mixing the following: 1 red bell pepper sliced thin

1 handful of cherry tomatoes ;1 large, sweet onion sliced; ½ cup of chopped celery sticks ;1 teaspoon of grated garlic;1 teaspoon of grated ginger;1 teaspoon of black pepper;2 tablespoons of coconut oil

1 teaspoon of salt;1 teaspoon of bouillon.

Mix well and place the seasoned fish on top of the vegetable and bake in a preheated over uncovered for about 30mins at 375F. No need to flip the fish, once the vegetable mix is well done you can be sure the back side of the fish is well cooked also. We are not aiming for a dry fish we want that soft fish that a toddler can enjoy.

While the fish is baking you will prepare you chili oi by mixing the following: 2 tablespoons of dried chive;4 tablespoons of ground dried chili pepper; 6 tablespoons of coconut oil; 1 teaspoon of salt and

An optional 1 teaspoon of bouillon powder.

Once the fish is ready, heat up the oil mixture for about 1 minute, just enough to sizzle your fish a bit. You do not want to burn the oil as we want to keep the red color of the chili.

Remove the baked fish from the oven and immediately pour about 2 tablespoons of hot chili oil over the fish then serve with the rest of the chili oil on a side.