{
  "id": "CAT01-R10",
  "slug": "cat01-r10-whole-baked-snapper-with-lemon-and-herbs",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r10-whole-baked-snapper-with-lemon-and-herbs.html",
  "title": "Whole Baked Snapper with Lemon and Herbs",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 25,
  "total_time_minutes": 40,
  "primary_cooking_method": "OVEN",
  "primary_food": "snapper",
  "vegetarian": false,
  "allergens": [
    "fish"
  ],
  "ingredients": [
    "2 whole red or yellowtail snapper, about 1 1/2 pounds each, cleaned and scaled",
    "3 tablespoons olive oil",
    "2 lemons, thinly sliced",
    "4 garlic cloves, thinly sliced",
    "1/2 cup fresh parsley sprigs",
    "8 fresh thyme or dill sprigs",
    "1 1/2 teaspoons salt",
    "1/2 teaspoon black pepper"
  ],
  "directions": [
    "Heat the oven to 425°F. Line a rimmed sheet pan with parchment.",
    "Scrub the lemons and rinse the herbs under running water. Rinse the fish inside and out under cold water and pat dry.",
    "Cut 3 shallow slashes about 1 inch apart on each side of each fish, down to the bone. Lay the fish on the pan.",
    "Rub the fish inside and out with olive oil, salt, and pepper. Fill each cavity with lemon slices, garlic, parsley, and thyme. Wash your hands and the board.",
    "Roast 20 to 25 minutes, until the skin is lightly browned and the flesh at the thickest part near the backbone reaches 145°F, or is opaque and separates easily with a fork.",
    "Let rest 2 minutes. Lift the top fillet off the bone with a spatula, pull out the backbone in one piece, then serve the bottom fillet. Watch for small bones.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Cook whole fish until the thickest part near the backbone reaches 145°F or the flesh is opaque and flakes easily. Keep the raw fish cold until it goes in the oven, and wash the board, knife, and your hands after handling it. Scrub lemons and rinse herbs before using.",
  "skill_taught": "Roasting a whole fish and checking doneness at the thickest part near the bone.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}