Roasted Red Snapper with Rosemary Recipe

Name: Roasted Red Snapper with Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 whole (3-pound) red snapper, cleaned, scaled; Salt and freshly ground black pepper; 1 lemon, halved; 1/2 small onion, chopped; 1/2 small fennel bulb, chopped; 2 sprigs fresh rosemary; 1 tablespoon chopped fennel fronds; 1 teaspoon chopped fresh rosemary leaves; 1 small garlic clove, minced

Servings: persons

4 tablespoons olive oil
1 whole (3-pound) red snapper, cleaned, scaled
Salt and freshly ground black pepper
1 lemon, halved
1/2 small onion, chopped
1/2 small fennel bulb, chopped
2 sprigs fresh rosemary
1 tablespoon chopped fennel fronds
1 teaspoon chopped fresh rosemary leaves
1 small garlic clove, minced

1
Preheat the oven to 400 degrees F.
2
Line a heavy large baking sheet with foil.
3
Oil the foil and fish with 1 tablespoon of oil.
4
Place the fish atop the foil.
5
Sprinkle the fish cavity with salt and pepper.
6
Squeeze 1/2 of the lemon inside the fish cavity.
7
Fill the cavity with the onion, fennel and rosemary sprigs.
8
Bake until the fish is just cooked through at the bone, about 40 minutes.
9
Meanwhile, squeeze the remaining lemon 1/2 into a small bowl.
10
Whisk in the fennel fronds, rosemary, and garlic.
11
Gradually whisk in the remaining 3 tablespoons of oil.
12
Season the lemon sauce, to taste, with salt and pepper.
13
Using a sharp knife, separate the 2 fillets from the backbone.
14
Using a metal spatula, transfer the top fillets to a plate.
15
Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard.
16
Using the spatula, transfer the remaining fillets to plates.
17
Sprinkle the fish with salt and pepper.
18
Drizzle the lemon sauce over the fish and serve.

170

kcal

Calories

Fat

Carbs

Protein

Fat 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: 4 tablespoons olive oil, 1 whole (3-pound) red snapper, cleaned, scaled, Salt and freshly ground black pepper, 1 lemon, halved, and more.

Yes, Roasted Red Snapper with Rosemary 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.

Roasted Red Snapper with Rosemary

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