_:ndc0ae40d2333429a94499b86d721c5e6xb7
<http://schema.org/text>
"Using a very large (14-inch) saute pan or a small roasting pan (oven safe) heat about 2 tablespoons of the olive oil over medium-high heat until smoking. Add the fish and cook until well browned on one side, 3 to 4 minutes. Flip the fish over-use a large spatula and grab the tail if it's not too hot-and cook on the other side until well browned, about 2 minutes. Take the fish out of the pan and use wadded paper towels to wipe the pan clean of the oil. "
<https://www.foodnetwork.com/recipes/scott-conant/moist-roasted-whole-red-snapper-with-tomatoes-basil-and-oregano-recipe-2122078>