Roasted Red Snapper Curry

This flavor-packed fish curry will make a grand statement on your dinner table.

Makes 2 servings

1 (1¾-pound) whole red snapper, cleaned and scaled 5 tablespoons vegetable oil, divided 3 teaspoons kosher salt, divided ½ teaspoon ground black pepper, divided 2 green onions, halved lengthwise ¼ cup sliced peeled fresh ginger 6 cloves garlic, sliced 1 large red onion (about

12 ounces), cut lengthwise into 1-inch wedges

¼ cup chopped green onion 2 tablespoons minced fresh ginger 6 cloves garlic, minced 2½ tablespoons Thai red curry paste* ½ teaspoon crushed red pepper 1 (13.5-ounce) can coconut milk ¼ cup chopped fresh basil 1 teaspoon fresh lime juice Garnish: torn fresh basil, crushed

red pepper

Preheat oven to 450°. Line a rimmed baking sheet with parchment paper; spray parchment with cooking spray. Make 3 (3- to 4-inch) diagonal slits in both sides of fish, cutting all the way to bone. Place fish on prepared pan. Rub outside and cavity of fish with 2 tablespoons oil; sprinkle with 2 teaspoons salt and ¼ teaspoon black pepper. Stuff cavity with halved green onions, sliced ginger, and sliced garlic.

Toss together red onion, 1 tablespoon oil, ¼ teaspoon salt, and remaining ¼ teaspoon black pepper in a medium bowl. Place red onion around fish.

Bake until fish is opaque and flakes easily with a fork, 15 to 20 minutes.

Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add chopped green onion, minced ginger, and minced garlic; cook, stirring frequently, until softened and fragrant, 3 to 4 minutes. Add curry paste and red pepper; cook, stirring constantly, for 1 minute. Add coconut milk; bring to a boil. Reduce heat to medium-low; stir in basil, lime juice, and remaining ¾ teaspoon salt. Transfer sauce to desired serving dish; top with fish and roasted red onion. Garnish with basil and red pepper, if desired.

*We used Thai Kitchen Red Curry Paste.