Baked Snapper with Citrus and Ginger

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (3 pound) whole red snapper, cleaned and scaled
• 3 1/2 tablespoons grated fresh ginger root
• 3 green onions, chopped
• 1 tomato, seeded and diced
• 1 lime
• 1/3 cup soy sauce
• 1 lemon
• 1/2 teaspoon sea salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C) and lightly grease a baking dish large enough to hold the whole fish.

2. Pat the snapper dry, cut 3 shallow diagonal slashes into each side, and rub the sea salt inside the cavity and over the outside.

3. Mix the grated ginger with the soy sauce. Spread about half of this mixture over the fish and inside the cavity, saving the rest for the sauce.

4. Thinly slice the lemon and lime. Tuck half the slices and half the chopped green onions into the cavity and lay the remaining slices over the top of the fish.

5. Bake for 20 to 25 minutes, until the thickest part reaches 145°F (63°C) and the flesh is opaque and flakes easily.

6. While the fish bakes, combine the diced tomato, the remaining green onions and the remaining ginger-soy mixture in a small bowl.

7. Rest the fish for 3 minutes, then transfer to a platter and spoon the tomato sauce over it before serving.