Whole Roasted Red Snapper with Orange, Rosemary and

Name: Whole Roasted Red Snapper with Orange, Rosemary and Kalamata Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3-pound) whole red snappers, scaled and gutted; 2 tablespoons kosher salt; 2 teaspoons ground white pepper; 2 large oranges, each sliced crosswise into 4 thick slices; 6 sprigs rosemary, plus 2 tablespoons rosemary leaves; 1/4 cup julienned orange zest (strips of zest); 1/2 cup 1/4-inch sliced garlic cloves; 1 cup sliced kalamata olives; 1 1/2 cups dry white wine; 1 cup orange juice; 3/4 cup extra-virgin olive oil

Servings: persons

2 (3-pound) whole red snappers, scaled and gutted
2 tablespoons kosher salt
2 teaspoons ground white pepper
2 large oranges, each sliced crosswise into 4 thick slices
6 sprigs rosemary, plus 2 tablespoons rosemary leaves
1/4 cup julienned orange zest (strips of zest)
1/2 cup 1/4-inch sliced garlic cloves
1 cup sliced kalamata olives
1 1/2 cups dry white wine
1 cup orange juice
3/4 cup extra-virgin olive oil

1
Preheat the oven to 425 degrees F.
2
Season the snappers with the salt and pepper.
3
Place the orange slices on the bottom of a large roasting pan in 2 columns of 4 orange slices.
4
Place 3 sprigs of rosemary across the each of the 2 rows of oranges.
5
Lay the fish on top of the orange slices, and divide the rosemary leaves, orange zest, garlic cloves, and olives evenly over the tops of the 2 fish.
6
Pour the wine and orange juice around the fish, and drizzle each fish with 2 tablespoons of the olive oil.
7
Place the fish in the oven and roast, uncovered, for 20 minutes.
8
Remove from the oven and add 2 tablespoons of olive oil over each fish.
9
Return to the oven and continue to cook until well caramelized, about 15 to 20 minutes.
10
Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil.
11
Serve immediately, with the pan drippings drizzled over the top of the fish.

512

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

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 11 ingredients. The key ingredients include: 2 (3-pound) whole red snappers, scaled and gutted, 2 tablespoons kosher salt, 2 teaspoons ground white pepper, 2 large oranges, each sliced crosswise into 4 thick slices, and more.

Yes, Whole Roasted Red Snapper with Orange, Rosemary and Kalamata Olives 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.

That's it — enjoy your meal!

Whole Roasted Red Snapper with Orange, Rosemary and Kalamata Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions