Whole Roasted Snapper with Figs & Brown Butter
1 whole red snapper, cleaned and gutted
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extra virgin olive oil
lemons, sliced thin
Aleppo chili flake
salt and pepper to taste
1 pint figs, sliced in half
2 tablespoons butter
Italian parsley
dill
tarragon
Score the skin of the fish on both sides. Rub with some olive oil, salt, pepper and Aleppo.
Top with some chopped herbs and roast at 400˚F until the fish is cooked through, depending on the size of the fish can take from 10-20 minutes.
Meanwhile, place a small pan on medium heat with the butter, shaking the pan until it is golden brown. remove from the heat and add the figs, salt, pepper and chopped herbs if desired.
When the fish is ready, pour the sauce over it immediately.