Whole Roasted Snapper On Piperade With Herb Crouton by Chef Chris Hastings - Instructions
Rinse the snappers under cold, running water, and pat both the inside and out with
paper towels until dry. Season the inside cavity of each fish with 1/2-teaspoon of
salt and 1/4-teaspoon of the pepper. Stuff each cavity with 3 to 4 lemon slices, 6
sprigs of thyme and 3 tablespoons roughly chopped basil. Refrigerate stuffed snappers
until ready to cook.
Preheat the oven to 400 F.
Melt 8 tablespoons of the butter and 1 tablespoon of the extra-virgin olive oil in a 6
quart round roaster over medium heat. Add the garlic and cook, stirring for 1 minute,
being careful not to let the garlic get too brown. Add the onions and cook until
softened, about 5 minutes, stirring frequently. Stir in the peppers and cook until
slightly softened, 8 to 10 minutes. Add the tomatoes, verjus, and basil sprigs,