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Roasted Red Snapper

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A simple yet elegant Roasted Red Snapper recipe that brings vibrant flavors and freshness to your table.

Ingredients

Scale
  • 1 whole red snapper (2–3 lbs), cleaned and scaled
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 lemons, sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon paprika
  • Sea salt and black pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C) to get it nice and hot for roasting.
  2. Rinse the red snapper under cold water and pat it completely dry with paper towels inside and out. This step is crucial for achieving crispy skin.
  3. Line a large baking sheet with parchment paper or lightly oil it to prevent sticking.
  4. Create an aromatic herb paste by combining minced garlic, chopped parsley, dill, paprika, 3 tablespoons of olive oil, salt, and pepper in a small bowl.
  5. Score the fish by making 3-4 diagonal slashes on each side, cutting about 1/2 inch deep.
  6. Stuff the cavity of the fish with half of the lemon slices and a few sprigs of fresh herbs.
  7. Rub the herb mixture all over the fish, into the slashes and cavity.
  8. Drizzle the remaining tablespoon of olive oil over the top.
  9. Arrange the remaining lemon slices on top of and around the fish.
  10. Roast for 25-30 minutes until the flesh is opaque and flakes easily, and the skin is golden and crispy.
  11. Let it rest for 5 minutes before serving.
  12. Transfer carefully to a serving platter, garnish with fresh herbs and extra lemon wedges.

Notes

For crispy skin, ensure the fish is fully dry before cooking. You can substitute with other fish like tilapia or sea bass if desired.

Nutrition

Find it online: https://pinrecipezbylinaa.com/how-to-roast-red-snapper/

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