Whole Roasted Red Snapper Recipe

Name: Whole Roasted Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mixed cubed eggplant, yellow squash and zucchini; 2 whole red snappers, 1 1/2 to 1 3/4 pounds each, scaled, gutted and trimmed of spines and gills; Kosher salt, to taste; Crushed black peppercorns, to taste; 2 sprigs fresh thyme; 2 sprigs fresh sage; 2 sprigs fresh rosemary; 2 cloves garlic, peeled; 2 wedges of lemon; Juice of three lemons; Juice of three limes; 4 tablespoons white wine; 4 tablespoons ( 1/2 stick) unsalted butter; 1 plum tomato, seeded and diced; 1 teaspoon chopped fresh sage; 1 teaspoon chopped fresh oregano

Servings: persons

2 cups mixed cubed eggplant, yellow squash and zucchini
2 whole red snappers, 1 1/2 to 1 3/4 pounds each, scaled, gutted and trimmed of spines and gills
Kosher salt, to taste
Crushed black peppercorns, to taste
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs fresh rosemary
2 cloves garlic, peeled
2 wedges of lemon
Juice of three lemons
Juice of three limes
4 tablespoons white wine
4 tablespoons ( 1/2 stick) unsalted butter
1 plum tomato, seeded and diced
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh oregano

1
Preheat oven to 300 degrees.
2
Spread cubed vegetables evenly across a baking sheet, and bake until slightly tender, about 20 minutes.
3
Meanwhile, rinse the fish with cool water and season the insides with salt and pepper.
4
In each fish, place sprigs of thyme, sage, and rosemary; a garlic clove, and a wedge of lemon.
5
Remove vegetables to a medium saucepan, and reserve.
6
Raise oven temperature to 450 degrees.
7
Lightly oil the baking sheet that held the vegetables, and place the stuffed fish on it.
8
Roast the fish at 450 degrees for about 15 minutes, or until cooked to taste.
9
While fish is cooking, add lemon juice, lime juice and white wine to the saucepan of vegetables.
10
Cook, uncovered, over medium heat, to reduce liquid slightly.
11
Add butter, tomato, sage and oregano.
12
Serve the whole roasted fish topped with vegetable sauce.
13
Serve with roasted potatoes and grilled vegetables.

151

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 16 ingredients. The key ingredients include: 2 cups mixed cubed eggplant, yellow squash and zucchini, 2 whole red snappers, 1 1/2 to 1 3/4 pounds each, scaled, gutted and trimmed of spines and gills, Kosher salt, to taste, Crushed black peppercorns, to taste, and more.

Yes, Whole Roasted Red Snapper falls under the Vegetarian 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.

That's it — enjoy your meal!

Whole Roasted Red Snapper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions