Baked Snapper with Lemon and Herbs
Elevate your seafood dining experience with this stunning *Baked Snapper with Lemon and Herbs*. Featuring a whole snapper infused with the bright zest of fresh lemon juice, aromatic garlic, thyme, and parsley, this recipe is a celebration of Mediterranean flavors. Tender cherry tomatoes and a splash of white wine create a rich and juicy base, while a gentle roast at 375°F ensures the fish remains moist and flaky. The finishing touch of uncovered baking at a higher temperature gives the snapper’s skin a perfect golden hue. Ideal for dinner parties or a flavorful family meal, this dish is ready in under an hour and pairs beautifully with a crisp green salad or roasted vegetables. With keywords like "healthy baked fish," "Mediterranean snapper recipe," and "easy lemon herb snapper," this recipe is sure to satisfy seafood lovers searching for a wholesome yet elegant dish.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 to 3 pounds) whole snapper
- 1 lemon
- 0.5 cup fresh parsley
- 4 sprigs fresh thyme
- 4 garlic cloves
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 small onion
- 1 cup cherry tomatoes
- 0.5 cup white wine
Instructions
Preheat your oven to 375°F (190°C).
Rinse the snapper under cold water and pat it dry with paper towels. Ensure it's clean and scales are removed.
Make 3 diagonal cuts on each side of the snapper to allow the flavors to penetrate.
Slice the lemon into thin circles, set aside 2-3 slices for stuffing the fish, and squeeze the juice from the rest over the snapper.
Chop the parsley and set aside.
Peel and roughly crush the garlic cloves.
Peel and slice the onion into rings.
Place the chopped parsley, fresh thyme sprigs, crushed garlic, onion rings, and reserved lemon slices in the cavity of the snapper.
Drizzle 2 tablespoons of olive oil over the entire fish and rub it gently.
Salt and pepper both sides of the snapper generously.
Place the fish in a baking dish large enough to hold it comfortably.
Surround the fish with cherry tomatoes and pour the white wine around the fish.
Drizzle the remaining tablespoon of olive oil over the tomatoes.
Cover the baking dish with aluminum foil, sealing the edges well.
Bake in the preheated oven for about 20-25 minutes or until the fish flakes easily when tested with a fork.
Carefully remove the foil, increase oven temperature to 425°F (220°C), and bake uncovered for an additional 5 minutes to give a nice color to the skin.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Serve the baked snapper with the roasted tomatoes and a light drizzle of the cooking juices, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 4263 mg | 185% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 12.1 g | ||
| Protein | 277.8 g | 556% | |
| Vitamin D | 56.7 mcg | 284% | |
| Calcium | 381 mg | 29% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 5576 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
