Whole Red Snapper Baked in Foil with Herbs & Lemon
Whole red snapper stuffed with lemon and fresh herbs, sealed in foil with olive oil and white wine and baked so the fish steams in its own juices. Served with lemon and vegetables.
40 mins
Easy
Serves 4
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Nutrition per serving
320
Calories
48g
Protein
3g
Carbs
11g
Fat
Ingredients
- 4 small whole red snapper (about 400g each) or 2 large, scaled and gutted
- 2 lemons, sliced
- A big bunch of mixed soft herbs: parsley, dill, thyme
- 4 garlic cloves, sliced
- 4 tablespoons olive oil
- 100ml dry white wine
- Salt and black pepper
How to make it
1. Prepare Heat the oven to 200°C (400°F). Rinse the fish and pat dry. Make 3 diagonal cuts on each side down to the bone. Season inside and out with salt and pepper.
2. Stuff Fill each cavity with lemon slices, herb sprigs and garlic. Push a few herb leaves into the cuts.
3. Wrap Lay the fish on a large sheet of foil on a baking tray, with more herbs and lemon underneath and on top. Drizzle with oil and wine. Bring the foil up and fold to seal tightly into a loose parcel.
4. Bake Bake for 20–25 minutes for smaller fish, 30–35 for larger. The flesh should be white and lift easily off the bone.
5. Serve Open the parcel at the table and spoon the juices over. Serve with roast or boiled potatoes and green vegetables.
Good to know
- Ask the fishmonger to scale and gut the fish for you
- Sea bass and bream work just as well
Cooking ability level
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