Roast Snapper with Champ
Elevate your dinner table with the vibrant flavors of Roast Snapper with Champ, a classic yet refined dish that perfectly balances freshness and comfort. This recipe features a whole red snapper, roasted to tender, flaky perfection with zesty lemon, fragrant thyme, and garlic-infused olive oil. Paired with a creamy, buttery champ—an Irish-inspired side dish of mashed potatoes combined with warm milk, melted butter, and chopped green onions—this meal is as satisfying as it is elegant. Ready in under an hour with simple yet high-quality ingredients, this dish is ideal for impressing guests or treating yourself to a gourmet dinner at home. Serve it with a squeeze of fresh lemon juice and a sprinkle of scallions for the ultimate burst of flavor. Perfect for weeknight meals or special occasions, this Roast Snapper with Champ is your new go-to recipe for a wholesome, restaurant-worthy experience!
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Recipe Information
Ingredients
- 1 approximately 1.5 lbs whole red snapper
- 2 tablespoons olive oil
- 1 lemon
- 3 cloves garlic
- 4 sprigs fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 lbs russet potatoes
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 6 stalks green onions (scallions)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it.
Rinse the snapper thoroughly under cold water and pat dry with paper towels. Score the fish on both sides with shallow diagonal slits, about 1 inch apart.
Rub the fish with 1 tablespoon of olive oil, sea salt, and black pepper, ensuring it gets into the slits. Stuff the cavity with 2 thyme sprigs, 2 garlic cloves (sliced), and half a lemon (sliced).
Place the snapper on the prepared baking sheet and drizzle with the remaining tablespoon of olive oil. Roast in the oven for about 25-30 minutes, or until the fish flakes easily and is fully cooked.
Meanwhile, peel and chop the potatoes into even chunks. Place them in a large pot, cover with water, and add a pinch of salt. Boil the potatoes for about 15-20 minutes, or until tender when pierced with a fork.
While the potatoes cook, warm the milk in a small saucepan over low heat. Add the butter and allow it to melt. Finely chop the green onions and add them to the milk mixture, cooking for 2-3 minutes until softened.
Drain the cooked potatoes and return them to the pot. Mash them until smooth, then pour in the milk, butter, and green onion mixture. Stir well to combine. Adjust seasoning with additional salt if needed.
Remove the snapper from the oven and carefully transfer it to a serving platter. Squeeze the remaining half of the lemon over the top of the fish.
Serve the roasted snapper with generous portions of champ on the side. Garnish with an additional sprinkle of chopped green onions if desired.
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 24.5 g | ||
| Protein | 216.7 g | 433% | |
| Vitamin D | 47.7 mcg | 239% | |
| Calcium | 684 mg | 53% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 8088 mg | 172% | |
*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.
