Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Seafood
Calories: 380
Ingredients Equipment Method Notes

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

Equipment

  • Baking sheet
  • Parchment paper or foil
  • Mixing bowl
  • Sharp knife

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Rinse and pat the red snapper dry. Score the skin 3–4 times on each side.
  3. Whisk together olive oil, lemon juice, smoked paprika, oregano, salt, pepper, and chili flakes.
  4. Rub the seasoning mixture over the fish and inside the cavity. Stuff cavity with lemon slices, garlic, parsley, and thyme.
  5. Arrange onion, cherry tomatoes, and potatoes (if using) on a baking sheet and drizzle with olive oil.
  6. Place the fish on top of the vegetables and roast for 20–25 minutes until the flesh flakes easily.
  7. 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.