Baked Whole Red Snapper
Baked Whole Red Snapper - Deliciously seasoned with citrus and herbs this red snapper recipe is on the table in minutes! Easy and healthy!
- 2½ lbs red snapper whole (scaled and cleaned)
- 4 cloves garlic minced
- 2 lemons (fresh) 1 thinly sliced lemon & 1 for garnish
- 4 sprigs fresh dill
- 1 1/2 tsp kosher salt
- 1 tsp black pepper fresh ground
- 1/3 cup parsley fresh, finely chopped
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil divided (1 tablespoon for the baking pan)
Pre-heat the oven to 425 ºF.nLine a baking sheet with aluminum foil and parchment paper. Brush 1 tbs of olive oil on the parchment paper.
Pat the fish dry with paper towels. Place the fish on the baking sheet. Sprinkle the salt and pepper evenly on the outside of the fish and inside the cavity.
In a small bowl whisk together the vinegar, olive oil, garlic, and parsley. Spoon 1/2 of the oil and vinegar mixture into the fish cavities.
Lay the lemon slices and fresh dill sprigs along the inside of the cavities. Pour the remaining oil and vinegar mixture over both fish evenly.
Place the fish in the oven and bake for 25-30 minutes or until it reaches an internal temperature of 145°F and flakes easily with a fork. Cooking time can vary according to the size of each fish.
Squeezing the remaining lemon juice over the fish ( if desired) and serve.
Calories: 429kcal | Carbohydrates: 7g | Protein: 59g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 1060mg | Potassium: 1296mg | Fiber: 2g | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 40.8mg | Calcium: 117mg | Iron: 1.4mg