Greek Style Snapper
Transport your taste buds to the sun-drenched Mediterranean coast with this vibrant and flavorful Greek Style Snapper. This dish features a whole red snapper roasted to perfection, infused with the bright and zesty flavors of lemon, garlic, and a medley of fresh herbs like oregano, parsley, and dill. Topped with a delectable mixture of juicy tomatoes, briny Kalamata olives, and capers, and finished with a splash of dry white wine, this recipe delivers a perfectly balanced combination of savory and tangy notes. Ready in just 45 minutes, it’s an impressive yet approachable seafood dish that’s perfect for dinner parties or weeknight meals alike. Serve it alongside crusty bread or a crisp salad for a truly authentic Greek dining experience. With its wholesome ingredients and rich flavors, this Greek baked snapper is a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 1 approximately 2 pounds Whole red snapper
- 3 tablespoons Olive oil
- 1 large, sliced into thin rounds Lemon
- 4 cloves, minced Fresh garlic
- 1 tablespoon, chopped Fresh oregano
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon, chopped Fresh dill
- 1 large, diced Tomato
- 1 quarter cup, pitted and chopped Kalamata olives
- 1 tablespoon Capers
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Dry white wine
Instructions
Preheat your oven to 400°F (200°C).
Rinse the whole snapper inside and out under cold running water and pat dry with paper towels.
Score the flesh of the fish on both sides with shallow diagonal cuts, approximately 1 inch apart.
Place the fish on a parchment-lined baking sheet or in a large baking dish.
Rub the fish generously with olive oil and season with salt and pepper, ensuring the seasonings get into the scored cuts.
Stuff the cavity of the fish with lemon slices, half of the minced garlic, and half of the fresh herbs (oregano, parsley, and dill).
In a small bowl, combine the diced tomato, Kalamata olives, capers, remaining garlic, and the rest of the fresh herbs. Mix well and spoon the mixture evenly over the top of the fish.
Drizzle the wine over the fish and around the baking dish.
Cover the fish lightly with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the fish is cooked through and flakes easily with a fork.
Serve hot, garnished with additional fresh herbs, with a side of crusty bread or lemon wedges.
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 7644 mg | 332% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 17.3 g | ||
| Protein | 244.3 g | 489% | |
| Vitamin D | 60.0 mcg | 300% | |
| Calcium | 549 mg | 42% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3809 mg | 81% | |
*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.
