Serves 4
20 min
Roasted Whole Snapper with Tarragon and Dill
Recipe GLPRc50ecc7afbe270
A simple yet elegant Mediterranean dish featuring a whole snapper roasted until tender and flaky. The fish is seasoned with fresh herbs, bright lemon, and thin red onion slices, then roasted with olive oil until perfectly cooked through. This restaurant-quality preparation showcases the delicate flavor of the snapper in just 20 minutes, making it ideal for a weeknight main course or impressive dinner party starter.
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Ingredients
1 whole snapper (about 800g), scaled and gutted
1 bunch fresh tarragon
1 bunch fresh dill
1 red onion, sliced into thin rings
1 lemon, sliced into thin discs
5 pinches Sea salt to taste (about 5 pinches)
3 tablespoons olive oil
Directions
Preheat your oven to 200°C (400°F). Pat the snapper dry inside and out with paper towels to ensure crispy skin. Place the fish on a large sheet of parchment paper or directly on a baking sheet.
Stuff the cavity of the snapper with half of the fresh tarragon and half of the fresh dill, reserving some sprigs for garnish.
Arrange the red onion rings and lemon discs in overlapping layers across the top and inside the fish cavity.
Drizzle the olive oil over the entire fish, ensuring it coats the skin and runs into the cavity. Season generously with sea salt.
Roast in the preheated oven for 12–15 minutes, until the flesh is opaque and flakes easily with a fork when tested at the thickest part of the body, or until the internal temperature reaches 145°F.
Remove from the oven and transfer to a serving platter. Garnish with the reserved fresh tarragon and dill sprigs. Serve immediately with the roasted lemon and onion.
