Whole Roasted Snapper with Harissa and Sun Gold Tomatoes

1. Preheat Oven

Preheat your oven until it reaches a temperature of 500°F.

2. Prepare Harissa Mixture

In a small bowl, combine the harissa, finely grated garlic cloves, and olive oil.

3. Season and Prepare Fish

Season the whole snapper with kosher salt and freshly ground black pepper, then rub the harissa mixture all over the fish, including the slits and cavities. Place the seasoned fish on a baking sheet.

4. Add Tomatoes

Add the Sun Gold tomatoes around the fish on the baking sheet, and drizzle any remaining harissa mixture over the tomatoes.

5. Roast Fish and Tomatoes

Roast the fish and tomatoes in the preheated oven for 15 to 20 minutes, until the fish skin is crisp and the tomatoes have burst.

6. Rest the Fish

Remove the fish from the oven and let it rest for about 5 minutes to finish cooking through residual heat.

7. Serve

Carefully transfer the roasted fish and tomatoes to a platter, squeeze citrus juice over the top, and finish with a sprinkle of flaky sea salt.