Roasted Spiced Whole
Red Snapper

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. Lower heat, and simmer 2-3 minutes, until sauce is slightly reduced and syrupy. Strain the sauce and pour over the fish. Arrange the watercress sprigs around the fish and serve immediately.