Roasted Spiced Whole Red Snapper

Ingredients

Two 3-pound whole red snappers, cleaned
Juice of 2 lemons
2 tablespoons seafood seasoning
2 tablespoons paprika
1/4 cup extra-virgin olive oil
1 cup Pineau des Charentes or dry white wine
2 bunches watercress, washed and dried

Preparation

Cut three or four crosswise slashes into both sides of each fish. Sprinkle lemon juice on both sides and inside the cavity of the fish. Combine the seafood seasoning and the paprika and sprinkle the mixture inside and all over the outside of the fish. Wrap fish tightly in plastic wrap and marinate, refrigerated, for at least one hour. Preheat oven to 450 F. In a large oiled roasting pan, arrange the fish and drizzle with the olive oil. Place in the oven and bake 25-35 minutes, until the flesh is opaque. Remove the fish to a serving platter and keep warm while preparing the sauce. Place the roasting pan on top of the stove over medium heat. Add the Pineau des Charentes and bring to a boil. Reduce the heat, and simmer 2 to 3 minutes, until slightly reduced and syrupy. Strain the sauce and pour over the fish. Arrange the watercress sprigs around the fish and serve immediately.