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Lemon Herb Whole Roasted Red Snapper

An impressive yet simple Mediterranean dinner featuring whole roasted red snapper seasoned with garlic, fresh herbs, and lemon, finished with a white wine butter sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Seafood
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

The Fish
  • 2 whole Red Snapper approx 1.5lbs each, cleaned and scaled
  • 3 tbsp extra virgin olive oil
  • 2 lemons sliced into rounds
  • 4 cloves garlic minced
  • 1 bunch fresh parsley chopped
  • 1 tbsp fresh oregano or thyme
  • 1 tsp sea salt
  • 1 tsp black pepper
The Finishing Sauce
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 0.25 cup white wine dry
  • 1 lemon juiced
  • 0.5 tsp red pepper flakes optional

Equipment

  • Large baking sheet or roasting pan
  • Sharp knife
  • Small saucepan
  • Instant-read thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Remove fish from fridge and let sit for 15 minutes.
  2. Score the fish by making 3 diagonal cuts on each side, cutting deep to the bone.
  3. Pat fish dry. Season cavity with salt and pepper, then stuff with parsley stems, garlic, and lemon slices.
  4. Mix olive oil, minced garlic, herbs, and spices. Rub over the fish and into the scored cuts.
  5. Lay lemon slices on a baking sheet and place fish on top.
  6. Roast for 20-25 minutes until flesh flakes easily or reaches 135°F (57°C).
  7. Meanwhile, simmer butter, oil, wine, lemon juice, and remaining garlic in a saucepan for 3 minutes.
  8. Transfer fish to a platter and pour the hot sauce over the top before serving.

Notes

Ask your fishmonger to scale and gut the fish. Serve with roasted potatoes and a crisp white wine.