Father’s Day recap: Roasting a whole fish
A whole red snapper is roasted with sliced lemon, bay leaves and thyme at the home of food writer Erica Marcus in Brooklyn. (June 7, 2011) Credit: Michael Gross
When all else fails, try public embarrassment.
As a Father’s Day tribute to my fish-loving dad, I wrote about his reluctance to roast a whole fish. The article ran last Thursday, and over the next few day, friends of his called and emailed to make sure he knew that he’d been called out by his only daughter in the pages of Newsday.
This weekend I went home to visit my parents, and I brought two red snappers and a pompano with me. Under my direction, dad seasoned the fish, stuffed them with lemons and herbs, and used his trusty instant-read thermometer to test their doneness. Perfection. And he had to admit, it was pretty easy.
