Tuesday, August 4, 2015
Coconut Red Snapper
1 large fresh onion cut into crescents
1 large clove garlic, thinly sliced
1/2 cup lemon basil leaves -- chopped
1/2 cup Thai basil leaves -- chopped
1 bay leaf
salt and pepper to taste
2 can coconut milk
1 Whole Red Snapper, head removed
Preheat oven to 450 degrees.
In a baking dish, sprinkle half the onion, half the garlic, the bay leaf and half the basil. Lay the fish on this bed. Shake the cans of coconut milk, open and pour over the fish. Sprinkle the rest of the onion, garlic and basil on top. Salt and pepper to taste Cover tightly with foil. Bake in oven for 10 minutes. Test if it is done by inserting a sharp knife into the thickest part of the fish. When the knife slides in easily, it's cooked. This fish likes to be thoroughly cooked. The fragrances coming from this dish are exquisite! Enjoy!