Oven Roasted Yellowtail Snapper and Potatoes
Elevate your dinner table with this vibrant and flavorful Oven Roasted Yellowtail Snapper and Potatoes recipe! Featuring whole yellowtail snapper and tender gold or red potatoes, this dish is infused with the bright, aromatic flavors of fresh rosemary, thyme, garlic, and zesty lemon. Perfectly seasoned and roasted to golden perfection, the fish remains moist and juicy, while the potatoes develop a crispy exterior and a melt-in-your-mouth texture. With minimal prep and just 40 minutes in the oven, this Mediterranean-inspired meal is ideal for weeknight dinners or a show-stopping centerpiece for special occasions. Garnish with fresh parsley for a touch of color, and pair it with a crisp white wine for an unforgettable dining experience.
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Recipe Information
Ingredients
- 2 pieces Yellowtail snapper (whole, cleaned and scaled)
- 1.5 pounds Gold or red potatoes
- 4 tablespoons Olive oil
- 2 whole Lemon
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 4 cloves Garlic cloves
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with oil.
Wash and scrub the potatoes. Slice them into 1/4-inch thick rounds for even cooking.
In a large bowl, toss the potato slices with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Spread the potatoes evenly on the prepared baking sheet.
Place the cleaned yellowtail snapper on top of the potatoes. Make 3 diagonal slashes on both sides of each fish to allow better seasoning penetration.
Season the fish inside and out with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stuff the cavity of each fish with 2 garlic cloves, 1 sprig of rosemary, 2 sprigs of thyme, and 2-3 lemon slices.
Drizzle the remaining 2 tablespoons of olive oil all over the fish and potatoes. Squeeze the juice of one lemon over the entire dish for added brightness.
Roast the fish and potatoes in the preheated oven for about 35-40 minutes or until the fish is cooked through (internal temperature should reach 145°F/63°C) and the potatoes are golden and tender.
Carefully remove the baking sheet from the oven and let the fish rest for 5 minutes before serving.
Garnish with freshly chopped parsley if desired and serve with the roasted potatoes.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 2.8 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1746 mg | 37% | |
*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.
