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Whole Baked Snapper with Lemon and Herbs

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 15 min Cook 25 min Total 40 min Method: OVEN Main: snapper

Whole snapper roasts quickly in a hot oven, and the bones and skin keep the meat moist. Lemon slices, garlic, and fresh herbs tucked inside flavor the fish from within. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

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.

Allergens: fish

Equipment

  • rimmed sheet pan
  • parchment paper
  • sharp knife
  • cutting board
  • instant-read thermometer
  • 2 wide spatulas

Ingredients (for 4 servings)

  • 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

  1. 1. Heat the oven to 425°F. Line a rimmed sheet pan with parchment.

  2. 2. Scrub the lemons and rinse the herbs under running water. Rinse the fish inside and out under cold water and pat dry.

  3. 3. Cut 3 shallow slashes about 1 inch apart on each side of each fish, down to the bone. Lay the fish on the pan.

  4. 4. 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.

  5. 5. 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.

  6. 6. 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.

  7. 7. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Roasting a whole fish and checking doneness at the thickest part near the bone.

Affordable substitution

Use whole frozen tilapia or porgy thawed in the refrigerator overnight, or bake 1.5 pounds of skin-on fillets for 12 to 15 minutes.

Optional variation

Scatter thin-sliced potatoes and onions under the fish before roasting for a one-pan dinner.

Leftovers & storage

Pick the meat off the bones, then cool and refrigerate within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Reheat to 165°F until steaming hot.

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