Baked Whole Snapper Recipe

Name: Baked Whole Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Whole Snapper; Olive Oil; Sea Salt; 1 piece Shallot, Sliced; 8 pieces Cherry Tomatoes; 1/4 cups Pitted Olives (green Or Black); 2 Tablespoons Capers; 1 whole Lemon, Zested; 2 Tablespoons Parsley, Chopped; 8 whole Galic Cloves Peeled

Servings: persons

2 pounds Whole Snapper
Olive Oil
Sea Salt
1 piece Shallot, Sliced
8 pieces Cherry Tomatoes
1/4 cups Pitted Olives (green Or Black)
2 Tablespoons Capers
1 whole Lemon, Zested
2 Tablespoons Parsley, Chopped
8 whole Galic Cloves Peeled

1
Heat oven 450F.
2
Prepare the fish.
3
Make sure your fish is cleaned and scaled.
4
Rinse under cold water and pat dry.
5
Make diagonal cuts 1 inch apart on both sides of the body of the fish.
6
Rub with olive oil and sprinkle with sea salt.
7
Place on a rimmed baking sheet lined with parchment.
8
Combine the remaining ingredients in a bowl (if the cherry tomatoes are large, cut into quarters, and if small, halve them).
9
Sprinkle the stuffing mixture with sea salt and pepper and place into the fish cavity.
10
(Its okay if it spills out.)
11
Bake for about 35 minutes until the flesh turns opaque.
12
You will be able to see the flesh through the cuts that you made.
13
Serve with your favorite sides.
14
This recipe serves 2 hungry people or 4 with more side dishes.
15
You can also easily double it to make 2 whole baked fish, which will fit on one baking tray, head to tail.
16
Enjoy!

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds Whole Snapper, Olive Oil, Sea Salt, 1 piece Shallot, Sliced, and more.

Yes, Baked Whole Snapper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Whole Snapper

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