4.9 from 100 votes
Mediterranean-Style Whole Roasted Red Snapper
This Mediterranean-Style Whole Roasted Red Snapper features whole fish seasoned with a blend of cumin, coriander, sumac, and garlic, stuffed with fresh dill and colorful sliced vegetables. Roasting at high heat results in flaky, moist fish with a fragrant spice crust and tender, roasted peppers, tomato, and onion packed inside and around the fish. It's a hearty, visually appealing dish requiring minimal sides.
Prep Time
10 mins
Cook Time
25 mins
Servings:
4
people
Calories:
2962 kcal
Course:
Main Course
Cuisine:
Mediterranean
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 2962
% 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.