Whole Snapper Baked in the Oven

Whole Snapper Baked in the Oven

Ingredients
1 whole snapper about 1.5 to 2 pounds, cleaned and scaled
2 lemons 1 sliced, 1 juiced
3-4 cloves garlic, thinly sliced
Fresh herbs: thyme, rosemary, and parsley
3 tablespoons olive oil
Salt and freshly ground black pepper
Optional: cherry tomatoes sliced onions, olives for extra flavor
Instructions
Preheat Oven: Preheat your oven at 400°F or 200°C.

Preparing the Fish:

Rinse snapper under cold running water and pat dry with paper towels. Place 3-4 shallow gashes on each side of the fish. This allows the fish to take up the flavor so much better and cook evenly.

Season the Fish: Line a baking sheet with parchment paper or grease it lightly. Place the fish on top and rub olive oil all over the fish, into the slashes, and inside the cavity. Season liberally with salt and black pepper, inside and outside.

Add Lemon, Garlic, and Herbs: Stuff the fish cavity with slices of lemon, slices of garlic, and a few fresh herbs. If you have more herbs and lemon slices, place them on top of the fish and around it.

Bake Fish: Sprinkle lemon juice on top of fish and, if additional vegetables are used, set them around for added flavor. Bake in a preheated oven for about 20 to 25 minutes depending on the size of fish. You’ll know it’s done because the flesh will look opaque and break off easily with a fork.

Serve: Gently transfer the fish onto a large serving platter. Garnish with additional lemon wedges and fresh parsley.

Tips
To check for doneness: internal temperature should reach 145°F (63°C).
For crispy skin, broil the fish for the last 2-3 minutes; be careful not to burn.
Your oven-baked whole snapper is ready!