This 35-minute roasted whole red snapper is a delicious fish recipe infused with Mediterranean flavors. If you are a fish lover or following the Mediterranean diet, this recipe has it all!
Wowzers, there's nothing like red snapper taste. It's a delicate white fish with a mildly sweet and nutty flavor. If you've never tried making roasted whole fish, now is the time! The flesh of the fish is so tender it melts in your mouth. You can even make this recipe using freshly-caught fish (greater than 1.5 lbs in size).
Ingredient Notes
Whole fish (red snapper): Red snapper is an excellent fish to roast whole. You can also use other whole fish like bronzini, barramundi, flounder, and trout. A good size fish to buy is between 1.5 lbs to 3 lbs. If you have more dinner guests, buy more fish.
How To Make Whole Red Snapper
Heat the oven to 425 ℉ (220 ℃).
Peel and slice the onion. Slice the garlic cloves in half. Cut the lemon into wedges. Wash the herbs. Set aside.
Using a sharp knife, cut slits into the whole snapper about 1" apart.
On a parchment paper-lined baking sheet, add the sliced onion and a bit of olive oil. Place fish on top. Generously add sea salt (and black pepper) on both sides of the fish. Stuff the herbs, lemon slices, garlic, and onion inside the cavity of the fish. Stuff garlic pieces into the slits.
Bake the red snapper fish at 425 ℉ (220 ℃) for 25 to 30 minutes. Depending on the size of the fish, the cooking time may vary. Squeeze lemon juice on top!
Serve with shirazi salad, roasted potatoes, french fries, toum garlic sauce, or blanched asparagus.
The Best Fish To Buy
- Buy fresh fish. The best fish is the freshest fish (even Dr. Suess seems to think so). I recommend checking a local fish market or the seafood counter at your local grocery store for the freshest options.
- If making a snapper fillet rather than a whole snapper, I recommend laying lemon slices on top of the fish, similar to this steelhead trout recipe. Red snapper fillets don't have skin, which keeps the fish moist.
- Not sure what size fish to buy? A good rule of thumb is one person can eat 1-1.5 lbs (500 to 700 grams). For a large appetite, buy 2 lb (1 kg) of fish per person.
📋 Recipe
Mediterranean Baked Whole Red Snapper Fish
Ingredients
- 1 whole red snapper weighing 1½ to 3 lbs
- ½ whole onion
- 2 whole lemons
- 1 bunch fresh herbs thyme, rosemary, or oregano
- 6 whole garlic cloves
- 1 tablespoon olive oil
- salt and black pepper to taste
Instructions
- Heat the oven to 425 ℉ (220 ℃).
- Prep the fish (if not already gutted and scales removed). Slice the exterior of the fish deep enough to pierce the skin.
- Slice the onions, fresh garlic, and lemons. Save half a lemon to squeeze on top of the fish once it comes out of the oven.
- On a parchment paper lined baking dish, add the sliced onions. Drizzle olive oil on top.
- Lay the whole fish on top of the bed of onions. Stuff the fish with fresh herbs, lemon wedges, and garlic cloves. Stuff a few garlic cloves into the cut slits. Generously sprinkle salt and black pepper on top.
- Roast the fish at 425 ℉ (220 ℃) for about 30 minutes. Squeeze fresh lemon on top once it comes out of the oven.
Notes
- For whole fish, one person can eat 1-1.5 lbs (500 to 700 grams). If you have a large appetite, one person can finish a 2lb (1 kg) fish.
- Substitute any kind of whole fish: barramundi, trout, and bronzini.
- I recommend whole fish larger than 1.5 lbs (700 grams) and smaller than 3 lbs.
- Storage: I recommend eating this fish fresh if possible. If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
- Make grilled whole red snapper. Use a grill basket to keep the fish (and stuffing) from falling out. A grill basket results in crispy skin. Alternatively, wrap the fish in aluminum foil and grill it that way. Aluminum foil is more of a steaming process. Both are great options.
Gene says
Red snapper is one of my favorites to bake as a whole fish. It’s not too big or too small and the taste is not fishy.
Lily says
Thanks for the comment Gene!