Mediterranean Baked Whole Red Snapper Fish

5 from 3 votes

This Mediterranean red snapper recipe is a delicious 35-minute fish recipe that roasts a whole fish in the oven.

Servings:

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.

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.