BERBERE RED SNAPPER | makes 3 servings |


  • whole fresh red snapper
  • 3 tbsp berbere seasoning
  • 1 small habanero pepper
  • 1/2 bunch cilantro
  • 1 bunch flat-leave parsley 
  • 8 cloves garlic
  • 2 medium shallots
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 1/2 lemon


  1. prepare the red snapper - descale it, gut it, and pat it completely dry
  2. rub it down with the berbere seasoning, making sure you get it inside the cavity as well
  3. heat the butter in a stove safe roasting pan and toss in the chopped shallots, whole crushed garlic, and a finely diced habanero pepper (take some of the seeds out if you don't want it too spicy)
  4. before the garlic browns, gently place the fish in the pan and cook each side on high heat for about 1-2 minutes until the skin is crispy
  5. drizzle the olive oil on the fish
  6. now cover the fish with chopped parsley and cilantro and place in the oven 
  7. cook at 400F for about 20 minutes, flipping at around minute 12-15, baste a few times to keep the fish from drying out
  8. take it out of the oven
  9. squeeze the juice of 1/2 a lemon on the fish right before plating
  10. serve with salad and roasted vegetables