_:ndc0ae40d2333429a94499b86d721c5e6xb20
<http://schema.org/reviewBody>
"We both liked it here.  Don't expect crispy skin as the searing is followed by adding tomatoes and liquid.  Some skin is sure to stick to the pan; deglaze with white wine and use some of that with the chicken stock on the fish.  I used both cherry tomatoes from the garden, and diced compari.  I went with regular Idaho potatoes as that what I had on hand, and I also used some diced eggplant all cooked with some garlic.  Before searing the fish, I made some slits in the side which I filled with a garlic, oregano, lemon and salt paste.  It's very moist and very flavorful, but it does take a bit of doing.  "
<https://www.foodnetwork.com/recipes/scott-conant/moist-roasted-whole-red-snapper-with-tomatoes-basil-and-oregano-recipe-2122078>