Mediterranean-Style Whole Roasted Red Snapper
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
4 people
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Calories
2962 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean-Style Whole Roasted Red Snapper
Description
The recipe uses two large whole red snappers cleaned and gutted, with slits cut on each side to season and infuse flavors. Minced garlic mixed with salt is stuffed into these slits and the fish cavity. A spice blend of ground cumin, coriander, black pepper, salt, and sumac is patted into both sides of the fish, some reserved for vegetables.
Fresh chopped dill and sliced bell peppers, tomatoes, and onions are stuffed inside the fish cavity and arranged around the fish on a baking sheet. Olive oil is generously drizzled over everything before roasting at 425°F for 25 minutes until the fish flakes easily. This method yields a fragrant, moist fish complemented by softened, spice-coated vegetables.
The dish can be served with lemon wedges to add brightness. It pairs well with lemon rice, roasted potatoes, or salads such as fattoush or bean salads, and dips like tzatziki or baba ganoush can add creamy contrast. This recipe celebrates Mediterranean flavors and a rustic presentation.
To save time, vegetables can be sliced a day ahead and stored separately. Leftovers keep refrigerated for 2–3 days and can be gently reheated in an oven with added moisture to prevent drying.
Ingredients
- 2 snapper cleaned and gutted, large, whole fish
- 10 garlic minced, and combined with a pinch of salt, cloves
- 2 tsp cumin ground
- 2 tsp ground coriander
- salt
- 1 tsp black pepper
- 1 tsp sumac ground
- 1/2 cup dill chopped, fresh
- 3 bell peppers different colors, sliced in rounds
- 1 tomato sliced into rounds, large
- 1 red onion sliced into rounds, medium
- extra virgin olive oil I used Private Reserve Greek EVOO, Greek
- 2 lemon plural
Instructions
- Preheat the oven to 425 degree F.
- Pat the snapper fish dry. With a large knife, make two slits on each side of the fish. Fill the slits and coat the gut cavity of each fish with the minced garlic.
- To make the spice mix, combine the cumin, coriander, salt, pepper and sumac in a small bowl. Use 3/4 of the spice mix to season the snapper on both sides; pat the spices into the fish pushing into the slits you made earlier. Keep the remainder 1/4 of the spice mix aside for now.
- Stuff each gut cavity with the chopped dill, and as much of the sliced peppers, tomatoes and onions as possible.
- Place the stuffed fish in a lightly oiled baking sheet. Add the remaining sliced vegetables to form a frame around the fish. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice mix.
- Drizzle everything generously with olive oil.
- Place the baking sheet on the lower rack of your 425 degrees F heated oven. Roast for 25 minutes until the fish flakes.Transfer the fish to a serving platter and squeeze juice of one lemon all over it. Use the slits you made earlier to cut through and portion the fish. Serve it with wedges of the remaining lemon.
- Enjoy with a side of rice and Fattoush salad, if you like
Notes
- Request your fishmonger to clean and butterfly the snapper; leaving the head on helps retain moisture and flavor.
- Vegetables can be pre-sliced a day before and stored airtight in the fridge to save preparation time.
- This dish pairs well with lemon rice, Greek potatoes, and dips like tzatziki or baba ganoush; a fresh salad brightens the meal.
- Store leftover roasted snapper in the fridge for up to 3 days; reheat gently with added moisture to avoid drying out the fish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 2962 kcal
% Daily Value*
| Calories | 296.2kcal | 15% |
| Carbohydrates | 16.4g | 5% |
| Protein | 95g | 190% |
| Fat | 7g | 11% |
| Saturated Fat | 1.4g | 7% |
| Polyunsaturated Fat | 2.3g | 14% |
| Monounsaturated Fat | 1.5g | 8% |
| Cholesterol | 166.5mg | 56% |
| Sodium | 300.9mg | 13% |
| Potassium | 2292.6mg | 49% |
| Fiber | 4.5g | 18% |
| Sugar | 5.8g | 12% |
| Vitamin A | 2964.6IU | 59% |
| Vitamin C | 121mg | 134% |
| Calcium | 215.8mg | 22% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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