Baked Snapper with Lemon and Herbs

Savor the vibrant flavors of the sea with this Baked Snapper with Lemon and Herbs, an elegant yet easy-to-make dish perfect for weeknight dinners or special occasions. Featuring a whole snapper infused with the zesty brightness of fresh lemon and the aromatic charm of parsley and thyme, this recipe delivers a melt-in-your-mouth experience. The fish is stuffed with fresh herbs and cooked alongside sweet cherry tomatoes and a splash of white wine, creating a flavorful, oven-steamed environment that keeps it tender and moist. A final blast of heat crisps the skin for a delightful contrast of textures. With just 20 minutes of prep and a hands-off baking time, this healthy, Mediterranean-inspired recipe is as beautiful on the plate as it is delicious. Serve it with the roasted tomatoes and a drizzle of luscious pan juices for a meal that's sure to impress. Perfectly juicy and naturally gluten-free, this baked snapper is a celebration of fresh ingredients and effortless cooking.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium-sized (about 2 to 3 pounds) whole snapper
• 1 lemon
• 0.5 cup fresh parsley
• 4 sprigs fresh thyme
• 4 garlic cloves
• 3 tablespoons olive oil
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 small onion
• 1 cup cherry tomatoes
• 0.5 cup white wine

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the snapper under cold water and pat it dry with paper towels. Ensure it's clean and scales are removed.

Step 3

Make 3 diagonal cuts on each side of the snapper to allow the flavors to penetrate.

Step 4

Slice the lemon into thin circles, set aside 2-3 slices for stuffing the fish, and squeeze the juice from the rest over the snapper.

Step 5

Chop the parsley and set aside.

Step 6

Peel and roughly crush the garlic cloves.

Step 7

Peel and slice the onion into rings.

Step 8

Place the chopped parsley, fresh thyme sprigs, crushed garlic, onion rings, and reserved lemon slices in the cavity of the snapper.

Step 9

Drizzle 2 tablespoons of olive oil over the entire fish and rub it gently.

Step 10

Salt and pepper both sides of the snapper generously.

Step 11

Place the fish in a baking dish large enough to hold it comfortably.

Step 12

Surround the fish with cherry tomatoes and pour the white wine around the fish.

Step 13

Drizzle the remaining tablespoon of olive oil over the tomatoes.

Step 14

Cover the baking dish with aluminum foil, sealing the edges well.

Step 15

Bake in the preheated oven for about 20-25 minutes or until the fish flakes easily when tested with a fork.

Step 16

Carefully remove the foil, increase oven temperature to 425°F (220°C), and bake uncovered for an additional 5 minutes to give a nice color to the skin.

Step 17

Remove the dish from the oven and let it rest for 5 minutes before serving.

Step 18

Serve the baked snapper with the roasted tomatoes and a light drizzle of the cooking juices, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1668.8g)

Amount per serving	% Daily Value*
Calories	2060.7

Total Fat 82.8g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 793.8mg	0%
Sodium 4263.3mg	0%
Total Carbohydrate 33.7g	0%
Dietary Fiber 7.2g	0%
Total Sugars 12.1g
Protein 277.8g	0%

Vitamin D 2268.0IU	0%
Calcium 381.4mg	0%
Iron 10.1mg	0%
Potassium 5575.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 55.8%

Carbs: 6.8%