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Portugal · Red Snapper

Algarve Oven-Roasted Snapper

Pargo no Forno à Algarvia

Sunday lunch on the south coast of Portugal: a whole snapper roasted on a bed of potatoes, onions, tomatoes and peppers, with olive oil, white wine and a little paprika.

  • Prep 20 min
  • Cook 50 min
  • Serves 4
  • Level Easy
Served with: Portuguese Tomato Rice ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the tray

Method

Step by step, the way it is done on the island.

  1. Season the fish. Cut 3 slashes on each side. Rub with the garlic, salt and lemon juice, inside and out. Let it sit 30 minutes.
  2. Start the potatoes. Heat the oven to 400 °F (200 °C). Toss the potatoes with a little of the olive oil, salt and pepper, spread them in a roasting pan and bake 15 minutes.
  3. Build the bed. Scatter the onions, pepper strips and half the tomato slices over the potatoes. Lay the fish on top and cover it with the rest of the tomato and the bay leaves.
  4. Oil and wine. Sprinkle with paprika, pour the remaining olive oil and the wine over everything.
  5. Roast. Roast 30–35 minutes, spooning the pan juices over the fish twice, until the meat pulls easily from the bone and the potatoes are golden at the edges.
  6. Serve. Scatter with parsley and bring the whole pan to the table.

On the side

The side dish that belongs with it, full recipe included.

Portugal

Portuguese Tomato Rice

Arroz de Tomate

Loose, saucy tomato rice the Portuguese call malandrinho. It is the classic partner for grilled or roasted fish.

  • Prep 10 min
  • Cook 25 min
  • Serves 4
  • Level Easy

You need

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 3 ripe tomatoes, grated (or 1 cup crushed tomatoes)
  • 1 bay leaf
  • 1 cup medium-grain rice
  • 3 cups hot water or fish stock
  • 1 tsp salt
  • 2 tbsp chopped parsley or cilantro

How to make it

  1. Soften. Cook the onion in the olive oil over medium heat for 6 minutes. Add the garlic for 1 minute.
  2. Tomato base. Add the tomatoes and bay leaf and cook 5 minutes until thick and darker red.
  3. Cook the rice. Stir in the rice, hot water and salt. Simmer uncovered, stirring now and then, for 15–17 minutes.
  4. Keep it loose. It should stay a little soupy. Add a splash of hot water if needed, stir in the herbs and serve right away.

Photo: Bosc d'Anjou from New York, NY, USA · CC BY 2.0

More ways to cook Red Snapper

Same fish, a different corner of the sea.

Salinas, Puerto RicoWhole Fried Snapper with Mojito Isleño
Havana, CubaCuban Griddled Snapper with Mojo Criollo
JamaicaJamaican Escovitch Snapper
Andalusia, SpainSalt-Crusted Whole Snapper
Greek IslandsGreek Island Grilled Snapper with Lemon-Oil
New Orleans, LouisianaNew Orleans Blackened Red Snapper