Whole Red Snapper Baked with Lemon Herbs
Recipe Introduction: Let's Talk Whole Red Snapper Recipes !
Fancy a taste of the Med without forking out for a flight? Ever wondered how to cook whole red snapper? Let's dive in! I'm talking about a super easy baked whole red snapper recipe that's bursting with flavour.
Think lemon, herbs, and a good glug of olive oil. What's not to love?
This ain't your average fish supper. This dish hails from sunny Mediterranean shores. It is where simple ingredients are kings and queens.
It's proper easy to make, takes less than an hour, and serves two hungry bellies. Perfect for a cosy night in or a fancy dinner party.
Why This Baked Red Snapper with Lemon Herbs is a Game Changer.
This recipe is all about healthy fats and lean protein. It’s good for your heart and tastes bloomin' amazing. Serve it up for a special occasion or just because you fancy something a bit posh.
It's Mediterranean Baked Fish Recipe made easy! Honestly, what makes it so special is how simple it is to make Seafood Fish Recipes .
The Red Snapper Oven Recipes delivers maximum flavour with minimum effort.
So, what do you need? For this Simple Baked Fish Recipe , you'll want a whole red snapper, lemons, fresh herbs, garlic, and olive oil.
I swear, even my clumsy self managed to pull this one off. Easy Whole Fish Recipe .
Let's get cooking.
Ingredients & Equipment for Cracking Whole Red Snapper Recipes
Right, so you're thinking of giving whole red snapper recipes a go? Good on ya! It's surprisingly easy, and oh my gosh the flavour is incredible.
Let's break down what you'll need to pull off this simple baked fish recipe . Trust me, it's easier than making a proper Sunday roast! I once tried to make a trifle and, honestly, this is easier.
Main Ingredient Lowdown
- Whole Red Snapper: 1.5 lbs (680g) per fish, scaled and gutted. Ask your fishmonger to do the gutting! Honestly, it's the worst part. When picking a fish, look for bright, clear eyes and a fresh, sea-like smell. Avoid anything that smells overly fishy or ammonia like. Yuck!
- Lemons: 2 lemons total, one sliced, one juiced. Go for unwaxed lemons if you can find them.
- Garlic: 2 cloves, minced.
- Fresh Parsley: 1/4 cup (60ml) , chopped.
- Fresh Oregano: 1/4 cup (60ml) , chopped.
- Olive Oil: 1/4 cup (60ml) , extra virgin is best.
- Salt and Pepper: To taste. I’m talking proper pinches.
- Optional: Red pepper flakes, rosemary sprig for extra flavour.
Seasoning Secrets: What Makes it Sing
Let's talk flavours! The combo of lemon, garlic, parsley, and oregano is classic for a reason. It’s Mediterranean sunshine in a dish, I tell you.
Feel free to chuck in a pinch of red pepper flakes for a bit of warmth adds a nice wee kick.
No fresh oregano? Dried will do in a pinch, just use about half the amount. A baked red snapper with lemon herbs is a total win.
Get your seafood fish recipes from all the best fishmongers in London!
Kit You'll Actually Use
Okay, no need for fancy gadgets here. The key is a baking sheet. You want it lined with parchment paper for easy cleanup (trust me on this one).
And make sure to get a sharp knife for scoring the fish. Scoring helps the fish cook evenly. If you really love fish, invest in a fish scaler.
You can also use the back of a knife.
If you haven't got a lemon juicer (who does?) then use a fork and twist it around in the lemon to get all the juice out.
Job done! Remember the internal temperature: 145° F ( 63° C). We are aiming for a perfect Whole Baked Fish .
Baking Your Way to Whole Red Snapper Bliss
Alright, let's talk whole red snapper recipes . Honestly, it sounds a bit posh, doesn't it? But trust me, baking a whole fish is easier than making beans on toast.
Okay, maybe not that easy, but close! It's a real showstopper, perfect for impressing your mates or just treating yourself to a bit of fancy fish.
The best part? It's packed with flavour. And it's a healthy seafood fish recipes , too!
Prep Steps: The Art of 'Mise en Place'
Think of this as your pre-flight checklist. First, get your snapper. Around 1.5lbs is perfect for two hungry folks.
Ask your fishmonger to scale and gut it for you, unless you fancy wrestling with scales in your kitchen. I did that once.
.. never again . Get the oven preheating to 400° F ( 200° C) . Chop your herbs, mince your garlic, and slice a couple of lemons.
Organisation is key, my friend!
step-by-step: From Raw to Red-y to Eat!
- Rinse the snapper and pat it dry. Slap some diagonal cuts on each side. This helps it cook evenly and look extra fancy.
- Mix minced garlic, chopped parsley and oregano, lemon juice, salt, pepper, and a pinch of chilli flakes (if you're feeling brave).
- Stuff that herby goodness inside the fish's cavity.
- Arrange lemon slices inside the cavity and on top of the fish. More lemon = more flavour.
- Drizzle generously with olive oil and season with salt and pepper. Don't be shy!
- Bake for 25- 30 minutes , until the fish is cooked through. Internal temperature should reach 145° F ( 63° C) . This helps the fish be safe to eat, you know?.
- Flesh flakes easily with a fork? Bish bash bosh , it's done.
Pro Tips: Level Up Your Fish Game
Want to take your baked red snapper with lemon herbs up a notch? Try adding a teaspoon of lemon zest to the herb mixture.
Oh my gosh, the aroma! Avoid overcooking the fish at all costs. It’s the difference between succulent heaven and rubbery hell.
Score the fish deep enough. That’s for the herbs and lemon can really penetrate.
So there you have it. Easy whole fish recipe and I hope this inspires you to get cracking in the kitchen with some red snapper dinner ideas .
Recipe Notes: Little Nuggets of Wisdom
Right, so you're all set to tackle one of my favourite whole red snapper recipes ? Ace! Before you dive in headfirst, let’s chat about a few pointers to make this bake even more banging.
I have cooked this easy whole fish recipe a dozen times and I have learned a few tricks and adjustments that I am happy to share! These are the little things that'll elevate your baked red snapper with lemon herbs from “meh” to “Oh my gosh, where's the recipe?”
Serving It Up: Plating & Palates
Presentation is key, innit? For a proper Mediterranean baked fish recipe vibe, I like to serve my whole baked fish on a big platter.
Scatter some extra lemon slices and fresh herbs around it. Think rustic charm. A dollop of garlicky aioli on the side? Yes, please!
Sides wise, you can’t go wrong with some roasted Med veg. Think courgettes, peppers, aubergines. Lush! A simple green salad with a zingy dressing works wonders, too.
As for drinks, a crisp white wine or even a fruity rosé will cut through the richness of the seafood fish recipes nicely.
Storing Secrets: Keeping It Fresh
Got leftovers? Lucky you! Once cooled, pop your stuffed red snapper in an airtight container and it'll keep in the fridge for up to three days .
To reheat, either warm it gently in the oven or flake the fish and chuck it in a salad. Reheating in the microwave is not recommended.
It could make the fish rubbery. Freezing isn't really ideal, as the texture can change, but if you must, ensure it's well wrapped.
Reheat thoroughly, making sure it hits 165° F ( 74° C) .
Mix It Up: Twists & Turns
Feeling adventurous? Swap out the parsley and oregano for dill or thyme. A sprinkle of chili flakes will add a fiery kick.
Red snapper oven recipes are so versatile. Got any allergies? No worries. You can make this simple baked fish recipe gluten-free by making sure any sauces or sides are also gluten-free.
For a low-carb version, ditch the rice or potatoes and load up on non-starchy veg.
Nutrition Lowdown: Goodness Inside
Okay, I'm no dietician, but this baked red snapper with lemon herbs is packed with goodness. Fish is an amazing source of lean protein and omega-3 fatty acids.
The lemon and herbs add vitamins and antioxidants. It's all good stuff, honestly. You can add any other red snapper dinner ideas you like, just be aware of the changes in the total nutrition.
Remember that estimates for this dish clocks in at around 450 calories, 50g of protein, and 25g of fat per serving.
So there you have it! I have had a fantastic time sharing my best tips on how to cook whole red snapper !.
Don't be afraid to get stuck in and make this recipe your own. You got this!.
Frequently Asked Questions
Is it difficult to cook whole red snapper recipes? I'm a bit of a novice in the kitchen!
Not at all! This particular whole red snapper recipe is designed to be super approachable. The most potentially fiddly bit is preparing the fish, but even that can be simplified by asking your fishmonger to scale and gut it for you.
After that, it's mostly just mixing some herbs and baking easier than a Sunday roast!
What's the best way to tell if my whole red snapper is cooked properly? I don't want to poison anyone!
Safety first, absolutely! The best way to check for doneness is to insert a fork into the thickest part of the fish. If the flesh flakes easily and is opaque (not translucent), it's cooked through. Ideally, the internal temperature should reach 145°F (63°C) a meat thermometer is your friend here.
Err on the side of caution; no one wants a fishy tummy ache!
Can I use different herbs or spices in these whole red snapper recipes? I'm feeling adventurous!
Absolutely, get creative! This recipe is a great base for experimentation. Try swapping out some of the parsley and oregano for thyme, rosemary, or even a bit of dill. If you like a bit of a kick, a pinch of cayenne pepper or some red pepper flakes will add a lovely warmth.
Just remember, a little goes a long way, especially with stronger spices!
How long can I store leftover baked whole red snapper, and what's the best way to reheat it?
Leftover cooked snapper can be stored in an airtight container in the fridge for up to 2-3 days. To reheat, the best method is to gently warm it in a low oven (around 300°F/150°C) for about 10-15 minutes, or until heated through.
You can also microwave it, but be careful not to overcook it, as it can become dry adding a splash of water can help retain moisture.
Is there a good substitute if I can't find red snapper at my local fishmonger?
Finding the right fish can sometimes be trickier than finding a decent cup of tea in America! If red snapper is proving elusive, sea bass or branzino are excellent substitutes. They have a similar delicate flavor and texture that works well with the lemon and herb combination.
Just make sure your substitute is also a whole fish for the best presentation and flavour!
What are some healthy side dishes I can serve with this baked snapper recipe?
To keep things healthy and delicious, consider pairing your baked red snapper with some Mediterranean roasted vegetables like zucchini, bell peppers, and eggplant. A simple Greek salad also provides a refreshing contrast, or you could opt for a light lemon herb quinoa or couscous.
Avoid anything too heavy that will overpower the delicate flavour of the fish - think of it like pairing a fine wine, you don't want anything that will overshadow the main event!
Whole Red Snapper Baked With Lemon Herbs
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 calories |
|---|---|
| Fat | 25g |
| Fiber | 0g |
