Whole Roasted Red Snapper with Potatoes and Onions

While cooking whole fish definitely seems daunting, this recipe will show you just how easy it really is. But don't worry, no one needs to know, because when served, it will look ridiculously impressive, no matter what. You just need to ask the fish vendor to peel and gut the fish, as well as remove the gills and fins; then you just send it to the oven like everything else. Baking whole fish on a baking sheet, as we do here, is much easier than grilling, as you don't have to worry about temperature control and no flipping is required. Don't forget to make slits in the snapper - this is a really important step for several reasons. First, it allows you to rub a flavorful mixture of herbs into the fish's flesh for a more delicious end product, slits allow heat to circulate around the fish's flesh for faster and more even cooking, and finally, these holes are the perfect place to check readiness with a fork (meat should easily separate from the bone). If you are using a larger potato, simply cut it into 1-inch-thick slices so that it is completely browned. This simple one-course meal is certainly elegant enough for a special occasion, but it's easy enough to make on a Tuesday. If you have fish left over, divide it into portions for fish tacos or fish soup.
Preheat the oven to 425°F. Line a baking tray with parchment paper. Set aside.Chop the parsley, shallots, garlic, thyme, lemon zest, and red pepper in a food processor until finely chopped, about 15 seconds. Add the butter and cook until smooth, about 15 seconds. Combine the potatoes, onion wedges, 2 tablespoons of the parsley mixture, and 1 teaspoon of salt in a large bowl.Cut 3 (2-inch-long) incisions diagonally on both sides of the fish, cutting both sides down to the bone. Rub the cuts inside and out with 1 cup of the parsley mixture and the remaining 1 3/4 teaspoons of salt; place the fish on the prepared baking sheet. Spread the potato mixture around the fish. Bake in the preheated oven until the fish is opaque and flaky and the vegetables are soft, about 30 minutes.Sprinkle the remaining 1/4 cup parsley mixture over the fish. Serve with lemon wedges.