St. Joseph's Day Fish

Red snapper is a great fish for this dish, but any will do. The head of the fish is optional. Fish should be scaled only. Leaving the bones in during the cooking process helps flavor the fish and hold its shape.



1 10-pound whole fish
1/2 cup olive oil
1/4 cup butter
juice of 1 lemon
salt and pepper, to taste


3 tablespoons extra virgin olive oil
6 cloves of garlic
1 bunch green onion
1 bell pepper (green or red)
2 tomatoes chopped
1 cup white wine
1 cup water
salt and pepper, to taste


Place the cleaned fish in a roasting pan (head optional). Rub the fish with salt and pepper on both the inside and the outside. Rub the butter and the oil on the outside of the fish. Squeeze the lemon all over the fish. Cover and bake at 350ºF for about 45 to 50 minutes.
While the fish is baking, you should start your sauce.
In a pan, heat olive oil. Sauté garlic, green onions, bell pepper, and tomatoes. Cook for about 5 minutes.
Add wine, water, salt, and pepper. Cook for about 5 minutes.
Pour sauce over fish. Cook the fish with the sauce, uncovered, for about 15 minutes.
Baste the fish with the sauce often.

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