1 (3-4 pound) whole red snapper, gills removed (ask your fishmonger to do this for you)
1 teaspoon ground Persian lime
1 tablespoon kosher salt
1 lemon, cut into rounds
3 bay leaves
8-10 medium grape leaves, rinsed well
- Preheat oven to 425 degrees. Rinse fish inside and out then pat dry. Mix ground Persian lime and kosher salt together and season fish liberally inside and out. Place lemon rounds and bay leaves inside fish cavity.
- Use kitchen shears to remove stems from grape leaves. Cover work surface with plastic wrap and make shingled layer of grape leaves as wide as the fish. Place fish on top of grape leaves and use plastic wrap to fold grape leaves around fish, leaving head and tail exposed.
- Remove plastic and place fish on baking sheet. Bake for 25 minutes.
- From chef Alon Shaya