Whole Roasted Lemon Snapper With Lemon-Apricot Glaze Recipe

Name: Whole Roasted Lemon Snapper With Lemon-Apricot Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil; 4 (1- to 2-pound) yellowtail snapper, cleaned, with head and tail intact; 1/2 cup fresh lemon juice (about 2 lemons); 1/3 cup apricot preserves; 2 tablespoons brown sugar; 1 tablespoon peanut oil; 1/2 teaspoon lemon-pepper seasoning; 3 lemons, sliced; 8 fresh or dried bay leaves; 1/2 teaspoon cornstarch

Servings: persons

Olive oil
4 (1- to 2-pound) yellowtail snapper, cleaned, with head and tail intact
1/2 cup fresh lemon juice (about 2 lemons)
1/3 cup apricot preserves
2 tablespoons brown sugar
1 tablespoon peanut oil
1/2 teaspoon lemon-pepper seasoning
3 lemons, sliced
8 fresh or dried bay leaves
1/2 teaspoon cornstarch

1
Lightly oil a baking pan or sturdy baking sheet. Rinse fish, pat dry, and lay in pan. (Depending on the size of your pan and fish, you may need to use two pans to accommodate all 4 fish.)
2
Combine lemon juice and next 4 ingredients in a small bowl. Brush fish inside and out with half of lemon-apricot glaze; set remaining glaze aside.
3
Stuff cavity of each fish with 2 to 3 lemon slices and 2 bay leaves. Lay 1 or 2 lemon slices on top of each fish, and tie to secure.
4
Bake, uncovered, at 425u00b0 for 15 to 25 minutes or until fish flakes easily.
5
Meanwhile, whisk together cornstarch and reserved glaze in a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 1 minute, stirring constantly. Serve sauce with fish.

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* 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: Olive oil, 4 (1- to 2-pound) yellowtail snapper, cleaned, with head and tail intact, 1/2 cup fresh lemon juice (about 2 lemons), 1/3 cup apricot preserves, and more.

Yes, Whole Roasted Lemon Snapper With Lemon-Apricot Glaze 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.

Whole Roasted Lemon Snapper With Lemon-Apricot Glaze

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