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Whole Roasted Snapper with Herbs Recipe

Mediterranean · Main course · 45 min total

A stunning whole roasted snapper, crisp-skinned and infused with fresh herbs and lemon, perfect for a special dinner.

Ingredients

• 1 whole snapper (about 2-3 lbs), scaled and gutted
• 3 tablespoons olive oil
• 1 lemon, sliced
• 4 cloves garlic, smashed
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh oregano leaves
• 2 tablespoons fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Rinse the snapper inside and out, pat dry with paper towels. Make 3 diagonal slashes on each side of the fish.
3. Rub the fish inside and out with olive oil. Season cavity and slashes with salt and pepper.
4. Stuff the cavity with lemon slices, garlic, and half of the herbs (parsley, oregano, thyme).
5. Place fish on prepared baking sheet. Sprinkle remaining herbs over the top.
6. Roast for 25-30 minutes, until fish flakes easily with a fork and skin is crispy.
7. Let rest 5 minutes before serving. Serve with lemon wedges.

Tips

• For extra crispiness, broil the fish for the last 2 minutes.
• Serve with roasted potatoes or a simple green salad.
• Leftover fish can be flaked and used in tacos or salads.

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