Italian · Dinner
Roasted Whole Snapper with Herbs
A whole snapper roasted bone-in with lemon, garlic, and fresh herbs stuffed in the cavity and slashed across the skin for even cooking. The skin crisps while flesh remains moist and flaky, finished with olive oil and white wine pan juices, served with roasted fennel.
$9
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
349Calories
41.8gProtein
16.5gFat
7.2gCarbs
1.8gSugar
2.7gFiber
659mgSodium
117mgChol
2.6gSat Fat
840mgPotassium
75mgCalcium
2mgIron
3.2mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the snapper dry, score both sides with 3 diagonal cuts through the skin, thinly slice the garlic, halve the lemon, and slice the fennel bulb.
2
Build
Stuff the cavity with garlic, lemon rounds, rosemary, and parsley; lay sliced fennel in a roasting tray and set the fish on top.
3
Roast
Drizzle olive oil and lemon juice over the fish, pour white wine around the base, and roast at 425°F for 20–25 minutes until the flesh flakes easily.
4
Plate
Transfer the snapper and roasted fennel to a plate, spoon pan juices over, and scatter with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 whole snapper, about 6.3 oz (180g), scaled and gutted
- 2 tbsp30ml olive oil
- 4 cloves4 cloves garlic
- 11 lemon
- 4 sprigs4 sprigs rosemary
- 6 sprigs6 sprigs parsley, plus extra for garnish
- 22 small fennel bulb, about 3.5 oz (100g)
- 4 tbsp60ml dry white wine
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
