Roasted Whole Red Snapper, Healthy and Easy Recipe

"There are as many good fish in the sea as ever came out of it"

Red Snapper found all over the world. This fish has a firm texture and an almost nutty flavor. When buying look for clear, red eyes and bright red skin that fades toward the belly. Make sure the skin is not marked or broken. When you press down on the skin, the flesh should feel firm and not soft. Buy the whole fish to help retain the flavor of the fish. Red snappers are fantastic for roasting and grilling whole.



Preparation time: 5 minutes
Cooking time: 25 minutes

Ingredients:

• 1 medium whole fish, about 2 1/2 to 3 pounds, cleaned and scaled 
• 2 Tbsp olive oil, divided
• sea salt and fresh ground pepper to taste
• 3 cloves crushed or sliced garlic
• fresh thyme
• fresh lemon mint or favorite herbs 
• 1 lemon, sliced
• 1/4 cup dry white wine

Directions:

In a large baking dish, add 1 tablespoon olive oil and spread around dish. Place fish in dish and coat with remaining tablespoon olive oil, salt, and pepper. Insert garlic, lemon, thyme, other herbs to cavity of fish. Pour white wine over the fish.

Bake, uncovered, at 400°F for about 25 minutes or until skin is browned and fish flakes easily.



I am sorry I don't have any photos of the cooked fish, I deleted them by accident -))
Here are a few photos of something very unique and beautiful - my neighbor drying his garden herbs. He is a doctor by profession, but I think he is truly a great artist -))

Coho Salmon and Autumn Vegetables Soup with Turmeric

The Coho salmon, Oncorhynchus kisutch, (from the Russian кижуч kizhuch) is a species of anadromous fish in the salmon family. Coho salmon are also known as silver salmon or "silvers".
Ocean caught coho is regarded as excellent table fare. It has a moderate to high amount of fat, which is considered essential when judging taste. Only Spring Chinook and Sockeye salmon have higher levels of fats in their meat.
From Wikipedia



Ingredients:

• 1⁄4 cup extra-virgin olive oil
• 4 small carrots, cut into flowers
• 3 medium potatoes, peeled and cut into 1" cubes
• 1 lb. skinless boneless salmon filet, cut into 1" cubes
• 1/2  small pumpkin, peeled and cubed
• 1 leek (white parts only), thickly sliced crosswise and washed
• 2 bay leaves
• 1⁄2 tsp. turmeric
• Kosher salt and freshly ground black
• pepper, to taste
• tarragon and lemon mint for garnish

Directions:
Heat the olive oil in a 6-quart pot over medium-high heat. Add carrots, leeks, cook until vegetables are soft, about 10 minutes. Add potatoes, pumpkin, bay leaves and 6 cups water and bring to a boil over high heat.



Reduce heat to medium-low and simmer, covered, until potatoes and carrots are tender, about 20 minutes.



Add salmon to soup; simmer until just cooked through, about 5-10 minutes. Add turmeric and season generously with salt and pepper.

Divide soup between bowls; garnish with tarragon and lemon mint.