Whole Baked Snapper with Lemon and Rosemary Recipe
Whole Baked Snapper with Lemon and Rosemary is a simple yet elegant seafood dish that’s bursting with fresh flavors. The snapper is roasted whole, which allows the fish to retain its natural moisture and tenderness. The combination of lemon and rosemary infuses the fish with a refreshing, aromatic essence while keeping it light and healthy. This dish is perfect for a family dinner, special occasions, or when you want to impress your guests with minimal effort.
Snapper is a mild, flaky fish that pairs wonderfully with bright citrus and fragrant herbs like rosemary. Baking it whole enhances its natural flavors, and with the addition of lemon slices and sprigs of rosemary inside the cavity, you’ll create a delightful aroma that fills your kitchen. The result is a beautifully roasted fish with crispy skin and tender, juicy meat that everyone will love.
When you make Whole Baked Snapper with Lemon and Rosemary, you can expect a crispy golden-brown skin that holds in all the delicate, juicy flesh. The fresh lemon provides a burst of citrus flavor that complements the mild fish, while the rosemary adds an aromatic depth. The fish is baked to perfection, making it easy to serve without worrying about overcooking. This dish is both light and flavorful, making it a great choice for a healthy yet indulgent meal.
Tools to Use
- Roasting pan or baking sheet
- Sharp knife for cutting lemons and preparing the fish
- Small bowl for seasoning
- Basting brush or spoon (optional)
- Kitchen twine (optional)
- Aluminum foil (optional for easy cleanup)
Ingredients
- 1 whole snapper (about 2-3 lbs), cleaned and scaled
- 2 tablespoons olive oil
- 2 lemons (one sliced, one for juicing)
- 3-4 sprigs fresh rosemary
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley (optional for garnish)
- Extra lemon wedges for serving
Instructions
- Prepare the Snapper
- Preheat your oven to 400°F (200°C).
- Rinse the snapper under cold water and pat it dry with paper towels. Ensure the fish is completely dry to help achieve a crispy skin.
- Use a sharp knife to make two or three diagonal slashes on each side of the fish. This allows the seasoning to penetrate and helps the fish cook more evenly.
- Season the Fish
- Rub the entire fish with olive oil, making sure to coat it well on both sides.
- Season the fish inside and out with salt and black pepper.
- Stuff the cavity of the fish with a few sprigs of rosemary, minced garlic, and slices from one of the lemons.
- Prepare for Baking
- Place the seasoned fish on a roasting pan or baking sheet lined with parchment paper or aluminum foil for easy cleanup.
- Place the remaining lemon slices on top of the fish, and scatter a few more sprigs of rosemary around it for extra flavor.
- Bake the Snapper
- Place the snapper in the oven and bake for 25-30 minutes, or until the fish is cooked through and the skin is golden and crispy. The internal temperature of the fish should reach 145°F (63°C) when fully cooked.
- Baste the fish with its own juices halfway through cooking to keep it moist and enhance the flavor.
- Serve
- Remove the fish from the oven and let it rest for a few minutes before serving.
- Garnish with fresh parsley, additional lemon wedges, and a drizzle of olive oil if desired.
- Serve the snapper whole, allowing guests to enjoy both the crispy skin and tender meat.
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Whole Baked Snapper with Lemon and Rosemary Recipe
Equipment
- Roasting pan or baking sheet
- Sharp knife for cutting lemons and preparing the fish
- Small bowl for seasoning
- Basting brush or spoon (optional)
- Kitchen twine (optional)
- Aluminum foil (optional for easy cleanup)
Ingredients
- 1 whole snapper about 2-3 lbs, cleaned and scaled
- 2 tablespoons olive oil
- 2 lemons one sliced, one for juicing
- 3-4 sprigs fresh rosemary
- 3 cloves garlic minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley optional for garnish
- Extra lemon wedges for serving
Instructions
- Prepare the Snapper
- Preheat your oven to 400°F (200°C).
- Rinse the snapper under cold water and pat it dry with paper towels. Ensure the fish is completely dry to help achieve a crispy skin.
- Use a sharp knife to make two or three diagonal slashes on each side of the fish. This allows the seasoning to penetrate and helps the fish cook more evenly.
- Season the Fish
- Rub the entire fish with olive oil, making sure to coat it well on both sides.
- Season the fish inside and out with salt and black pepper.
- Stuff the cavity of the fish with a few sprigs of rosemary, minced garlic, and slices from one of the lemons.
- Prepare for Baking
- Place the seasoned fish on a roasting pan or baking sheet lined with parchment paper or aluminum foil for easy cleanup.
- Place the remaining lemon slices on top of the fish, and scatter a few more sprigs of rosemary around it for extra flavor.
- Bake the Snapper
- Place the snapper in the oven and bake for 25-30 minutes, or until the fish is cooked through and the skin is golden and crispy. The internal temperature of the fish should reach 145°F (63°C) when fully cooked.
- Baste the fish with its own juices halfway through cooking to keep it moist and enhance the flavor.
- Serve
- Remove the fish from the oven and let it rest for a few minutes before serving.
- Garnish with fresh parsley, additional lemon wedges, and a drizzle of olive oil if desired.
- Serve the snapper whole, allowing guests to enjoy both the crispy skin and tender meat.
Tips for Cooking
- Fish Options: If snapper isn’t available, you can substitute it with other white, flaky fish like red snapper, sea bass, or tilapia.
- Checking Doneness: The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). Avoid overcooking, as the fish can become dry.
- Herb Substitutes: If you don’t have fresh rosemary, thyme or oregano also work well as substitutes for a slightly different flavor profile.
- Baking Technique: If you prefer softer skin, you can cover the fish loosely with aluminum foil for the first 15 minutes of baking, then remove the foil to allow the skin to crisp up.
- Optional Garnishes: A sprinkle of fresh herbs like parsley or cilantro will add a burst of color and freshness to the finished dish.
Why You Should Try This Recipe
Whole Baked Snapper with Lemon and Rosemary is a simple yet impressive dish that elevates any meal with minimal preparation. The freshness of lemon and rosemary brings out the best in the snapper, creating a dish that is both light and flavorful. Whether you’re looking for a healthy dinner option or want to showcase your cooking skills, this recipe is a must-try. It’s a great way to enjoy seafood that’s packed with flavor and free from complicated steps.
Whole Baked Snapper with Lemon and Rosemary is a flavorful, healthy, and easy-to-make dish that brings out the best in fresh fish. The combination of citrus and herbs creates a delightful aroma and flavor profile, making it perfect for any occasion. Try this recipe the next time you want to enjoy a light yet satisfying seafood dinner, and impress your guests with a dish that’s both simple and elegant.
