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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.

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.