Oven-Baked Whole Snapper is a culinary delight that brings the taste of the ocean right to your dining table. This dish not only showcases the vibrant flavors of fresh fish but also offers a simple yet elegant way to impress your guests. Originating from coastal regions around the world, whole snapper has been a staple in many cultures, celebrated for its versatility and rich, flaky texture. I love how this recipe allows the natural flavors of the fish to shine through, enhanced by aromatic herbs and zesty citrus.
People adore Oven-Baked Whole Snapper for its incredible taste and the ease of preparation. With minimal ingredients and straightforward steps, it’s perfect for both novice cooks and seasoned chefs alike. The crispy skin and tender meat create a delightful contrast that keeps everyone coming back for more. Whether you’re hosting a dinner party or enjoying a cozy family meal, this dish is sure to become a favorite in your home. Join me as we dive into this delicious recipe that celebrates the beauty of whole snapper!
Ingredients:
- 1 whole snapper (about 2-3 pounds), cleaned and scaled
- 2 tablespoons olive oil
- 2 lemons (1 sliced, 1 juiced)
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 cup cherry tomatoes, halved
- 1 onion, sliced
- 1 cup white wine (or vegetable broth for a non-alcoholic version)
Preparing the Snapper
- Start by preheating your oven to 400°F (200°C). This ensures that the snapper cooks evenly and gets that lovely roasted flavor.
- Rinse the whole snapper under cold water and pat it dry with paper towels. This step is crucial as it helps the skin crisp up nicely in the oven.
- Using a sharp knife, make three diagonal slashes on each side of the fish. This not only helps the seasoning penetrate but also allows the fish to cook more evenly.
Making the Marinade
- In a small bowl, combine the olive oil, lemon juice, minced garlic, chopped parsley, chopped thyme, salt, black pepper, paprika, and red pepper flakes (if using). Mix well to create a flavorful marinade.
- Take the marinade and rub it generously all over the snapper, making sure to get it into the slashes and inside the cavity of the fish. This is where all the flavor will infuse, so don’t be shy!
- Stuff the cavity of the snapper with lemon slices and a few sprigs of parsley and thyme for added flavor.
Preparing the Vegetables
- In a large baking dish, spread out the sliced onions and halved cherry tomatoes. These will serve as a delicious bed for the snapper to rest on while it cooks.
- Drizzle a little olive oil over the vegetables and season them with a pinch of salt and pepper. Toss them gently to coat.
Assembling the Dish
- Place the marinated snapper on top of the bed of onions and tomatoes in the baking dish. This allows the fish to absorb all the wonderful flavors from the vegetables as it bakes.
- Pour the white wine (or vegetable broth) around the fish in the baking dish. This will create a lovely steam that keeps the fish moist and adds depth to the overall flavor.
Cooking the Snapper
- Cover the baking dish with aluminum foil. This helps to trap the steam and ensures that the fish cooks through without drying out.
- Place the baking dish in the preheated oven and bake for about 25-30 minutes. The cooking time may vary depending on the size of your snapper, so keep an eye on it. The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
- After the initial cooking time, remove the foil and bake for an additional 10-15 minutes. This step is crucial for achieving that beautiful golden-brown skin. You want it to be crispy and inviting!
Serving the Snapper
- Once the snapper is cooked to perfection, carefully remove the baking dish from the oven. Be cautious, as the dish will be hot!
- Using a large spatula, gently transfer the snapper to a serving platter. It’s okay if some of the vegetables come along for the ride; they add to the presentation!
- Drizzle any remaining juices from the baking dish over the fish for added flavor. This is where all the magic happens, and you don’t want to miss out on those delicious juices.
- Garnish with additional fresh herbs, lemon wedges, and a sprinkle of sea salt for that extra touch.
- Total Time: 60 minutes
- Yield: 4–6 servings 1x
- 1 whole snapper (about 2–3 pounds), cleaned and scaled
- 2 tablespoons olive oil
- 2 lemons (1 sliced, 1 juiced)
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 cup cherry tomatoes, halved
- 1 onion, sliced
- 1 cup white wine (or vegetable broth for a non-alcoholic version)
- Preheat your oven to 400°F (200°C).
- Rinse the whole snapper under cold water and pat it dry with paper towels.
- Make three diagonal slashes on each side of the fish.
- In a small bowl, combine olive oil, lemon juice, minced garlic, chopped parsley, chopped thyme, salt, black pepper, paprika, and red pepper flakes (if using). Mix well.
- Rub the marinade generously all over the snapper, including inside the cavity and in the slashes.
- Stuff the cavity with lemon slices and sprigs of parsley and thyme.
- In a large baking dish, spread out the sliced onions and halved cherry tomatoes.
- Drizzle with olive oil and season with salt and pepper. Toss gently to coat.
- Place the marinated snapper on top of the vegetables in the baking dish.
- Pour the white wine (or vegetable broth) around the fish.
- Cover the baking dish with aluminum foil.
- Bake for 25-30 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove the foil and bake for an additional 10-15 minutes to achieve crispy skin.
- Carefully remove the baking dish from the oven.
- Transfer the snapper to a serving platter, along with some of the vegetables.
- Drizzle remaining juices over the fish and garnish with fresh herbs, lemon wedges, and a sprinkle of sea salt.
- Ensure the snapper is cleaned and scaled properly for the best results.
- Adjust the cooking time based on the size of the fish; larger fish may require more time.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
Conclusion:
In conclusion, this oven-baked whole snapper recipe is truly a must-try for anyone looking to elevate their seafood game. The combination of fresh herbs, zesty lemon, and the delicate flavor of the snapper creates a dish that is not only delicious but also visually stunning. Whether you’re hosting a dinner party or simply enjoying a cozy meal at home, this recipe is sure to impress your guests and satisfy your taste buds. For serving suggestions, consider pairing the snapper with a side of roasted vegetables or a light salad to complement the flavors. You can also experiment with variations by adding different herbs or spices, such as dill or paprika, to customize the dish to your liking. If you’re feeling adventurous, try stuffing the snapper with seasonal vegetables or citrus fruits for an extra burst of flavor. I encourage you to give this oven-baked whole snapper recipe a try and share your experience with friends and family. I would love to hear how it turns out for you! Don’t forget to snap a picture and tag me on social media so we can celebrate your culinary success together. Happy cooking! Print
Oven-Baked Whole Snapper: A Delicious and Easy Recipe for Seafood Lovers
Description
This roasted whole snapper is a flavorful dish featuring fresh herbs, zesty lemon, and vibrant vegetables. Baked to perfection, the fish is marinated with savory ingredients and served on a bed of cherry tomatoes and onions, making it a stunning centerpiece for any meal.
Ingredients
Scale
