Ono Island–Inspired Whole Roasted Snapper

For the Whole Fish

• 1 whole snapper, 2½–3 pounds, cleaned and scaled
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 lemon, thinly sliced
• 3 garlic cloves, lightly crushed
• 4 sprigs fresh thyme
• Parsley and cilantro stems

For the Chermoula

• 1 packed cup fresh cilantro
• ½ packed cup flat-leaf parsley
• 4 garlic cloves
• Zest and juice of 1 large lemon
• 1 tablespoon red-wine vinegar
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• ½ teaspoon smoked paprika
• ¼ teaspoon red-pepper flakes, optional
• ¾ teaspoon kosher salt
• ½ cup extra-virgin olive oil
• 2 tablespoons melted unsalted butter

1Prepare the chermoula

Pulse the cilantro, parsley and garlic in a food processor until finely chopped but not puréed. Add the lemon zest and juice, vinegar, cumin, coriander, both paprikas, red-pepper flakes and salt. Pulse again while slowly adding the olive oil. Stir in the melted butter. The sauce should be loose, vivid and spoonable. Set aside one-third of it in a clean bowl for serving.

2Heat the oven and dry the fish

Heat the oven to 450°F with a heavy rimmed baking sheet or cast-iron griddle inside. Pat the fish exceptionally dry, including the cavity. This is one of the most important steps for beautifully roasted skin.

3Score and season

Using a sharp knife, score both sides in a diamond pattern, cutting about ½ inch into the flesh without reaching the bones. Season inside and out with salt and pepper. Massage the chermoula generously over the skin and into every scored opening.

4Fill the cavity

Tuck the lemon slices, crushed garlic, thyme and herb stems inside the cavity. Allow the seasoned fish to rest at room temperature for 15 minutes while the oven finishes heating.

5Roast

Carefully remove the hot pan and brush it with olive oil. Place the fish on the pan and roast for 20–25 minutes, or a little longer for a larger fish. Broil for the final 2–3 minutes until the skin is browned and lightly blistered. The thickest portion should reach 145°F, and the flesh near the backbone should be opaque and release easily.

6Char the lemon

While the fish roasts, place the lemon halves cut-side down in a dry skillet over medium-high heat. Cook for 3–4 minutes until deeply caramelized and almost blackened in places.

7Finish and present

Warm the reserved chermoula with two tablespoons of olive oil and one tablespoon of butter over very low heat. Spoon some onto a large white platter, place the roasted fish over it and drizzle the remaining sauce around the fish. Finish with the charred lemon and a small bouquet of fresh herbs.

Ingredients

• 1 cup pearl couscous
• 1½ cups seafood or vegetable stock
• ½ cup diced cucumber
• ½ cup diced red and yellow bell pepper
• ¼ cup finely chopped parsley
• 2 tablespoons chopped dill
• 2 sliced scallions
• Juice of ½ lemon
• 2 tablespoons olive oil
• Salt and pepper

Preparation

Toast the dry couscous in a teaspoon of olive oil for 2 minutes. Add the stock, cover and simmer according to the package directions until tender. Drain any excess liquid and cool until just warm.

Fold in the cucumber, peppers, herbs and scallions. Dress with lemon juice and olive oil, then season to taste. I like this best served at room temperature, where all the fresh flavors remain bright.

Ingredients

• 1½ pounds baby Yukon Gold or fingerling potatoes
• 1 tablespoon kosher salt, for the cooking water
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon melted unsalted butter
• 3 garlic cloves, finely grated
• 1 tablespoon finely chopped fresh rosemary
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika
• 1 teaspoon finely grated lemon zest
• Flaky sea salt and chopped parsley, for finishing

Preparation

1. Heat the oven to 450°F. Place a large, heavy sheet pan in the oven as it heats.
2. Place the potatoes in a saucepan and cover them with cold water by about one inch. Add one tablespoon of kosher salt. Bring to a boil, reduce to a lively simmer and cook for 12–15 minutes, until easily pierced with a knife but not falling apart.
3. Drain thoroughly and let the potatoes steam-dry for 5 minutes. Halve larger potatoes. Gently press each potato with the bottom of a glass or measuring cup until it cracks and flattens slightly.
4. Combine the olive oil, melted butter, garlic, rosemary, salt, pepper and smoked paprika. Toss the potatoes gently in the mixture.
5. Carefully arrange the potatoes cut-side or broken-side down on the hot pan, leaving a little room between them. Roast for 25–35 minutes, turning once, until deeply golden and crisp.
6. Finish with lemon zest, parsley and flaky sea salt. Serve immediately while the edges are at their crispiest.

For the Asparagus

• 1½ pounds medium or thick asparagus
• 1½ tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ lemon, for finishing

For the Lemon-Dill Garlic Sauce

• ½ cup crème fraîche or full-fat Greek yogurt
• 2 tablespoons mayonnaise
• 1½ tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 small garlic clove, finely grated
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon finely chopped parsley
• 1 teaspoon extra-virgin olive oil
• ¼ teaspoon kosher salt
• Freshly ground black pepper, to taste

1. Remove the fins and loose aromatics

Use your fish knife and fork—or an ordinary dinner knife and fork—to move the lemon, herbs and any visible fins to the edge of the platter or onto a provided bone plate.

2. Open the top fillet

Make a gentle line along the backbone from just behind the head toward the tail. Then separate the flesh along the belly. Lift small portions of the upper fillet away from the center bones, beginning near the head and moving toward the tail.

3. Transfer the upper fillet

Slide the knife underneath the loosened flesh while supporting it with the fork. Transfer the portions to your plate. Work slowly; whole fish is meant to be enjoyed, not hurried.

4. Lift away the backbone

Once the top fillet has been removed, gently lift the tail and use the knife to release the backbone. Raise the skeleton in one piece toward the head, then separate it just behind the head and place it on the bone plate. This reveals the lower fillet without turning the entire fish over.

5. Serve the lower fillet

Check the exposed lower fillet for pin bones, then divide and serve it in portions. Spoon a little of the warm chermoula oil over each serving.

6. Do not overlook the cheek

The small medallion of meat just behind and below the eye is tender and especially prized. Ease it out carefully with the tip of the fork. Many coastal cooks consider it the finest bite on the fish.

Use small, deliberate movements

A fish knife is designed to separate tender flesh rather than cut through bones. Let the utensil follow the fish’s natural sections.

Keep bones discreetly together

Place bones, fins and skin on the designated bone plate or neatly at the far edge of your dinner plate. Never scatter them around the plate.

If you find a small bone

Pause rather than swallowing it. Discreetly bring it forward with your tongue, remove it with your fork or fingertips, and place it with the other bones.

Avoid flipping the fish

For the neatest and most polished presentation, lift away the backbone after enjoying the upper fillet. This exposes the lower fillet without turning the fish over.