Farmers Market Rock Snapper

Red Rock Pacific Snapper

Sunday farmers market is the biggest one of the week in Marin County, half of the people are serious shoppers that have come for a weeks worth of fruits and vegetables, the other half come for the social aspect and will bring all the kids, lattes for the adults and maybe sweet filled crepes for the kids in between pony rides and going on the huge inflatable jumpers. My kids were not with me today at the market so I was in and out. First step is to walk up and down every row to get a idea on what is available while noting the different prices, next is to go back and get what I want from the vendors that had the lowest price for that item. The best trick is to go at closing time where prices are slashed because the farmers would rather sell it cheap then pack it up, the only risk is some popular items might be gone. Seafood stalls at the market are getting bigger now with a lot of variety, there is one that stocks more fish then the best markets in town, the red rock snappers were telling me to take me home, so I picked the nicest looking one. I have a idea of stuffing it with citrus and herbs and roasting it whole. First I scaled and gutted the fish, then made deep cuts into the flesh to aid in cooking and allowing flavors to penetrate, I seasoned inside and out with kosher salt, black pepper and fennel seeds, then stuffed the cavity with fresh picked parsley, oregano, sliced lemon and garlic. Next a drizzle of extra virgin olive oil and into a preheated 400F oven for about 20 minutes. The meat will just flake off the bones and will be very flavorful and moist.

Stuffed with Herbs and ready to Roast and the finished Snapper right out of the oven