Whole Roasted Snapper with Parsley Vinaigrette

Name: Whole Roasted Snapper with Parsley Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3 1/2-pound whole red snapper, cleaned and scaled; 8 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon salt; 1 tablespoon plus 2 teaspoons lemon juice; 2 large sprigs rosemary (optional); 2 tablespoons wine vinegar; 1/2 teaspoon Dijon mustard; 1/4 teaspoon fresh-ground black pepper; 1/3 cup chopped flat-leaf parsley

Servings: persons

1
Heat the oven to 450.
2
Rinse the fish and dry the surface and the cavity thoroughly with paper towels.
3
Put the fish on a baking sheet and cut shallow incisions about 1 inch apart in each side.
4
Rub the fish all over with 1 tablespoon of the oil.
5
Sprinkle both sides with the garlic, 1/2 teaspoon of the salt, and the 2 teaspoons lemon juice.
6
Put the rosemary, if using, in the fish cavity.
7
Roast the fish until just done, about 25 minutes.
8
Meanwhile, in a small glass or stainless-steel bowl, whisk together the 1 tablespoon lemon juice, the wine vinegar, the mustard, the remaining 1/2 teaspoon salt, and the pepper.
9
Add the remaining 7 tablespoons oil slowly, whisking.
10
Whisk in the parsley.
11
Serve the fish on a platter.
12
Run a knife between the flesh and the bones and lift off the fillet with the skin attached.
13
Turn the fish over and repeat.
14
Pass the parsley vinaigrette.

343

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 10 ingredients. The key ingredients include: 1 3 1/2-pound whole red snapper, cleaned and scaled, 8 tablespoons olive oil, 2 cloves garlic, minced, 1 teaspoon salt, and more.

Yes, Whole Roasted Snapper with Parsley Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!