Roasted Whole Teriyaki Snapper

1. 1

   Preheat oven to 400u00b0. Cut 3 diagonal slits, 1 1/2 inches apart, on each side of fish. Place fish in a parchment paper-lined jelly-roll pan. Let stand at room temperature 20 minutes. Sprinkle salt and pepper over fish and in cavity. Place basil stems, half of lime slices, and half of green onions in cavity. Drizzle olive oil over fish.

2. 2

   Bake at 400u00b0 for 35 to 40 minutes or until fish flakes with a fork. Let stand 10 minutes.

3. 3

   Transfer fish to a serving platter; drizzle 1/4 cup teriyaki sauce over fish. Top with basil leaves and remaining lime slices and green onions. Serve with remaining teriyaki sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.