Roasted Whole Snapper with Tomato-Bread Salad

Name: Roasted Whole Snapper with Tomato-Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil; One 5- to 6-pound fresh whole red snapper or sea bass, cleaned and scaled; Sea salt and freshly ground pepper; 1 cup mixed coarsely chopped herbs such as basil, thyme, flat-leaf parsley and fennel fronds; 4 large lemons, 2 thinly sliced, plus 2 cut into wedges, for serving; 1 cup dry white wine; 2/3 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 1 1/2 pounds assorted ripe tomatoes, cut into 1-inch cubes; 2 small green or underripe tomatoes, cut into 1/4-inch dice; 2 medium cucumberspeeled, halved lengthwise, seeded and sliced crosswise 1/4 inch thick; 1 small zucchini or yellow squash, thinly sliced crosswise; 1 medium red onion, thinly sliced; 6 squash blossoms (optional), torn into large pieces; 1/4 cup finely shredded basil; 1 tablespoon marjoram leaves; 3 cups diced day-old white bread (1/2-inch); Salt and freshly ground pepper

Servings: persons

1/4 cup plus 2 tablespoons extra-virgin olive oil
One 5- to 6-pound fresh whole red snapper or sea bass, cleaned and scaled
Sea salt and freshly ground pepper
1 cup mixed coarsely chopped herbs such as basil, thyme, flat-leaf parsley and fennel fronds
4 large lemons, 2 thinly sliced, plus 2 cut into wedges, for serving
1 cup dry white wine
2/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 1/2 pounds assorted ripe tomatoes, cut into 1-inch cubes
2 small green or underripe tomatoes, cut into 1/4-inch dice
2 medium cucumberspeeled, halved lengthwise, seeded and sliced crosswise 1/4 inch thick
1 small zucchini or yellow squash, thinly sliced crosswise
1 medium red onion, thinly sliced
6 squash blossoms (optional), torn into large pieces
1/4 cup finely shredded basil
1 tablespoon marjoram leaves
3 cups diced day-old white bread (1/2-inch)
Salt and freshly ground pepper

1
Preheat the oven to 425.
2
Line a large roasting pan with foil.
3
Add 1/4 cup of the olive oil and tilt the pan to coat the bottom.
4
Season the fish inside and out with salt and pepper and set it in the pan.
5
Stuff the cavity with the chopped herbs and sliced lemons.
6
Drizzle the fish with the remaining 2 tablespoons of olive oil and the wine.
7
Put the fish in the oven, increase the temperature to 475 and roast for about 35 minutes, or just until the fish flakes easily and an instant-read thermometer inserted in the thickest part of the fish registers 130.
8
Remove from the oven and let rest for 10 minutes.
9
In a large bowl, combine the olive oil and vinegar.
10
Add the tomatoes, cucumbers, zucchini, red onion, squash blossoms, basil and marjoram and toss well.
11
Add the diced bread to the salad, season with salt and pepper and toss again to coat with the salad.
12
Fillet the fish and transfer to plates.
13
Garnish with the lemon wedges and pass the salad at the table.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons extra-virgin olive oil, One 5- to 6-pound fresh whole red snapper or sea bass, cleaned and scaled, Sea salt and freshly ground pepper, 1 cup mixed coarsely chopped herbs such as basil, thyme, flat-leaf parsley and fennel fronds, and more.

Yes, Roasted Whole Snapper with Tomato-Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!