Whole Roasted Red Snapper With Potatoes And Onions

Name: Whole Roasted Red Snapper With Potatoes And Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups loosely packed fresh flat-leaf parsley leaves; 1 medium shallot (about 2 oz.), roughly chopped; 3 garlic cloves, roughly chopped; 1 tablespoon fresh thyme leaves; 1 1/2 teaspoons lemon zest (from 1 lemon); 1/2 teaspoon crushed red pepper; 3/4 cup olive oil; 2 3/4 teaspoons kosher salt, divided; 1 pound baby gold potatoes (about 8 potatoes); 1 small red onion (about 8 oz.), cut lengthwise into 1-in. wedges; 1 (3-lb.) whole red snapper, cleaned, scaled, gutted, and fins trimmed; Lemon wedges, for serving

Servings: persons

1 1/2 cups loosely packed fresh flat-leaf parsley leaves
1 medium shallot (about 2 oz.), roughly chopped
3 garlic cloves, roughly chopped
1 tablespoon fresh thyme leaves
1 1/2 teaspoons lemon zest (from 1 lemon)
1/2 teaspoon crushed red pepper
3/4 cup olive oil
2 3/4 teaspoons kosher salt, divided
1 pound baby gold potatoes (about 8 potatoes)
1 small red onion (about 8 oz.), cut lengthwise into 1-in. wedges
1 (3-lb.) whole red snapper, cleaned, scaled, gutted, and fins trimmed
Lemon wedges, for serving

1
Preheat oven to 425u00b0F. Line a rimmed baking sheet with parchment paper. Set aside.
2
Process parsley, shallot, garlic, thyme, lemon zest, and red pepper in a food processor until finely chopped, about 15 seconds. Add oil, and process until well incorporated, about 15 seconds. Toss together potatoes, onion wedges, 2 tablespoons of the parsley mixture, and 1 teaspoon of the salt in a large bowl.
3
Cut 3 (2-inch-long) slits diagonally on both sides of fish, cutting all the way to the bone on both sides. Rub exterior and inside of cuts with 1 cup of the parsley mixture and remaining 1 3/4 teaspoons salt; place fish on prepared baking sheet. Spread potato mixture around fish. Bake in preheated oven until fish is opaque and flaky and vegetables are tender, about 30 minutes.
4
Drizzle fish with remaining 1/4 cup parsley mixture. Serve with lemon wedges.

640

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 12 ingredients. The key ingredients include: 1 1/2 cups loosely packed fresh flat-leaf parsley leaves, 1 medium shallot (about 2 oz.), roughly chopped, 3 garlic cloves, roughly chopped, 1 tablespoon fresh thyme leaves, and more.

Yes, Whole Roasted Red Snapper With Potatoes And Onions 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!