Oven Roasted Yellowtail Snapper and Potatoes
Elevate your dinner table with this vibrant and flavorful Oven Roasted Yellowtail Snapper and Potatoes recipe! Featuring whole yellowtail snapper and tender gold or red potatoes, this dish is infused with the bright, aromatic flavors of fresh rosemary, thyme, garlic, and zesty lemon. Perfectly seasoned and roasted to golden perfection, the fish remains moist and juicy, while the potatoes develop a crispy exterior and a melt-in-your-mouth texture. With minimal prep and just 40 minutes in the oven, this Mediterranean-inspired meal is ideal for weeknight dinners or a show-stopping centerpiece for special occasions. Garnish with fresh parsley for a touch of color, and pair it with a crisp white wine for an unforgettable dining experience.
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Ingredients
- 2 pieces Yellowtail snapper (whole, cleaned and scaled)
- 1.5 pounds Gold or red potatoes
- 4 tablespoons Olive oil
- 2 whole Lemon
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 4 cloves Garlic cloves
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Parsley (optional, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with oil.
Step 2
Wash and scrub the potatoes. Slice them into 1/4-inch thick rounds for even cooking.
Step 3
In a large bowl, toss the potato slices with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Spread the potatoes evenly on the prepared baking sheet.
Step 4
Place the cleaned yellowtail snapper on top of the potatoes. Make 3 diagonal slashes on both sides of each fish to allow better seasoning penetration.
Step 5
Season the fish inside and out with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stuff the cavity of each fish with 2 garlic cloves, 1 sprig of rosemary, 2 sprigs of thyme, and 2-3 lemon slices.
Step 6
Drizzle the remaining 2 tablespoons of olive oil all over the fish and potatoes. Squeeze the juice of one lemon over the entire dish for added brightness.
Step 7
Roast the fish and potatoes in the preheated oven for about 35-40 minutes or until the fish is cooked through (internal temperature should reach 145°F/63°C) and the potatoes are golden and tender.
Step 8
Carefully remove the baking sheet from the oven and let the fish rest for 5 minutes before serving.
Step 9
Garnish with freshly chopped parsley if desired and serve with the roasted potatoes.
Nutrition Facts
| Serving size | (1185.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1386.2 |
| Total Fat 61.7g | 0% |
| Saturated Fat 10.2g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 150mg | 0% |
| Sodium 3771.4mg | 0% |
| Total Carbohydrate 138.6g | 0% |
| Dietary Fiber 20.7g | 0% |
| Total Sugars 8.8g | |
| Protein 78.1g | 0% |
| Vitamin D 600IU | 0% |
| Calcium 217.3mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 4105.9mg | 0% |
Source of Calories