Ingredients

• 1 whole red snapper
• Lemons, slice
• Extra virgin olive oil
• Salt and pepper
• Fennel bulb, sliced
• Fresh rosemary
• Fresh thyme
• Marinated artichoke hearts, cut
• 4 tomatoes, halved
• Extra virgin olive oil, salt and pepper
• ¼ cup champagne vinegar
• 1 tablespoon shallots, chopped
• 1 tablespoon capers, chopped
• 2¼ tablespoon fresh basil, chopped

Directions

• Begin by making the vinaigrette.
• Take tomatoes, sprinkle with salt/pepper and drizzle with olive oil.
• Roast for 30 minutes in the XO Pizza Oven.
• Put roasted tomatoes in blender. Add vinegar, shallots, capers and basil.
• Blend on high while streaming in 1 cup olive oil.
• Score snapper on both sides & cut slit down belly.
• Salt/pepper liberally on both sides and inside cavity.
• Stuff with lemon and fennel slices, rosemary and thyme.
• Place stuff snapper into a fish grill basket, secure & place into the XO Pizza Oven.
• Cook according to fish weight, flipping basket halfway through time.
• Fish is finished when flaky but still moist.
• Plate on top of tomato vinaigrette with more to pour and serve with side of your choice – we had shoestring fries!