Easy Roasted Whole Red Snapper
A simple, flavorful whole roasted red snapper with lemon, garlic, and herbs—crispy skin and tender flaky meat in under 30 minutes.
Equipment
- Baking sheet
- Parchment paper or foil
- Mixing bowl
- Sharp knife
Ingredients
Main Ingredients
- 1 whole red snapper 2–3 pounds, cleaned and scaled
- 2 tbsp olive oil
- 2 lemons 1 sliced, 1 juiced
- 4 cloves garlic thinly sliced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp sea salt
- 0.5 tsp black pepper
- 0.5 tsp chili flakes optional
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh thyme or 1 tsp dried
- 1 small onion thinly sliced
- 1 cup cherry tomatoes halved
- 1 cup baby potatoes halved, optional
Instructions
- Preheat oven to 425°F (220°C).
- Rinse and pat the red snapper dry. Score the skin 3–4 times on each side.
- Whisk together olive oil, lemon juice, smoked paprika, oregano, salt, pepper, and chili flakes.
- Rub the seasoning mixture over the fish and inside the cavity. Stuff cavity with lemon slices, garlic, parsley, and thyme.
- Arrange onion, cherry tomatoes, and potatoes (if using) on a baking sheet and drizzle with olive oil.
- Place the fish on top of the vegetables and roast for 20–25 minutes until the flesh flakes easily.
- Let the fish rest 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.
Notes
For best results, use a fresh whole snapper and roast at high heat to crisp the skin.