A fresh red snapper seasoned with parsley, oregano, garlic, and lemon zest will taste like you’re on the Mediterranean. Easy enough for a weeknight supper, but also sophisticated enough for company.
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Ingredients
¼ cup chopped fresh parsley
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 lemon, zested and sliced
3 cloves garlic, minced
2 whole red snappers, cleaned and scaled, about 1 pound each
salt and ground black pepper to taste
Method
Step-by-Step Method for Mediterranean Red Snapper
Preheat oven to 200°C (400°F)
Rinse whole red snappers under cold water; pat dry inside and out with paper towels
Lightly season the inside and outside of each fish with salt and ground black pepper
In a small bowl, combine chopped parsley, chopped fresh oregano, and minced garlic
Drizzle 1 tablespoon of extra-virgin olive oil into herb mixture; mix well
Evenly stuff the herb and garlic mixture into the cavity of each fish
Slice lemon into thin rounds; set aside lemon zest
Arrange lemon slices inside the fish cavities and on top of the fish
Drizzle remaining olive oil evenly over both sides of the fish
Place fish in a single layer on a parchment- or foil-lined baking tray
Sprinkle reserved lemon zest over the fish
Bake on the middle rack for 20–25 minutes, until flesh flakes easily with a fork and skin is lightly golden
Remove from oven and let rest for 2 minutes
Transfer fish to a warmed serving platter
Spoon any herb and lemon juices from the baking tray over the fish
Garnish with extra parsley if desired
Serving suggestion:
Serve immediately with a wedge of lemon, a crisp green salad, or lightly roasted Mediterranean vegetables
Plating suggestion:
Present fish whole at the table, garnished with reserved parsley and extra lemon zest for visual appeal