Roast fish is hard to beat, if it hasn’t been cooked so long that it dries to an unappetizing fish leather.  How long is long enough, but not too long you ask?  Impossible to say.  It depends on thickness and fat content, not to mention the stuffing variable.  Basting helps but most require excessive amounts of oils or fats which pretty much takes the healthy aspect out of the equation.  We came up with a solution that not only gives you a basting buffer on cooking time, it adds another layer of flavor complexity that is just outstanding.  We take advantage of mushroom behavior.  You know how sliced mushrooms immediately soak up whatever liquid is available when they are sauteed?  And, when they reach a high enough internal temperature they release all of that liquid plus their own juices?  When sliced sauteed mushrooms are inserted into slices made along the fins they time release all of their juices as the temperature increases making the perfect baste and you get excellent roast fish every time.

1 – 2 lb snapper or other whole fish, scaled, gilled and gutted

1 – cup of sliced mushrooms, white, cremini or portobello work well

1 Tbs – butter

2 Tbs – olive oil

2 Tbs – minced fresh thyme

1 Tbs – minced fresh oregano

1 Tbs – minced garlic

salt

fresh ground pepper

Make slices along both sides of the dorsal and anal fins like this.

Heat the butter and oil in a skillet and saute the herbs and garlic until the garlic softens but doesn’t color.  Add the mushrooms and move them around until they have absorbed all the liquid, about 1 minute.  season with salt and pepper.  Insert the sauteed mushrooms into the fin slits.  If there are any left put them into the body cavity.   Rub any remaining seasoned butter/oil mixture over the top of the snapper.

Roast for 15 to 20 minutes at 350 F.  Test for doneness by inserting a fork into the thickest part of the fish.  It will be easy to insert with no change in resistance all the way to the backbone when done.  Carefully lift fillets from the snapper with a spatula and it can be served relatively bone free.