Whole Roasted Red Snapper with Smoked Paprika Hot Garlic Sauce
Dive into bold, vibrant flavors with this Whole Roasted Red Snapper with Smoked Paprika Hot Garlic Sauce—a show-stopping, Mediterranean-inspired dish that’s as simple as it is stunning. The tender, flaky red snapper is roasted to perfection after being infused with olive oil, smoked paprika, and fresh lemon slices, creating a deeply aromatic base. The star of the dish is the hot garlic sauce, a tantalizing blend of minced garlic, red chili flakes, and white wine, enriched with a buttery finish and the warmth of smoked paprika. This elegant recipe is perfect for a special dinner or a weeknight upgrade, ready in just 40 minutes. Garnished with parsley, this dish pairs beautifully with roasted vegetables, crusty bread, or a crisp side salad. Perfect for seafood lovers, this recipe offers a harmonious balance of earthy, smoky, and zesty flavors in every bite.
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Recipe Information
Ingredients
- 1.5 lb whole red snapper (cleaned and scaled)
- 3 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 1 lemon (sliced)
- 4 garlic cloves (minced)
- 0.5 tsp red chili flakes
- 2 tbsp unsalted butter
- 2 tbsp chopped parsley
- 2 tbsp white wine
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper.
Rinse the red snapper under cold water and pat it dry with paper towels. Make 3-4 diagonal slashes on each side of the fish using a sharp knife.
Rub the red snapper with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, 0.5 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Ensure the seasoning gets into the slashes and cavity of the fish.
Stuff the cavity of the fish with lemon slices and a small handful of parsley.
Place the fish on the prepared baking sheet and roast in the preheated oven for 20-25 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish is roasting, make the smoked paprika hot garlic sauce. In a small skillet, heat 1 tablespoon of olive oil over medium heat.
Add the minced garlic and red chili flakes to the skillet. Sauté for 1 minute or until fragrant.
Add the remaining 1 teaspoon of smoked paprika, 1 teaspoon of kosher salt, 0.5 teaspoon of black pepper, and 2 tablespoons of white wine. Stir well to combine.
Stir in the unsalted butter until melted and remove from heat. Keep the sauce warm.
When the fish is done, transfer it to a serving platter and spoon the smoked paprika hot garlic sauce over the top.
Garnish with additional chopped parsley and serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 2.4 g | ||
| Protein | 182.9 g | 366% | |
| Vitamin D | 45.0 mcg | 225% | |
| Calcium | 235 mg | 18% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2737 mg | 58% | |
*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.
