Growing up, my family had a tradition of gathering around the dinner table every Sunday. One of the highlights of these meals was my grandmother’s roasted fish, which always brought a sense of warmth and togetherness. Today, I want to share a recipe that captures that same spirit: Crispy and Flavorful Roasted Red Snapper. This dish not only reminds me of those cherished moments but also brings a touch of restaurant-quality elegance to my home kitchen.
What Makes It Special
This roasted red snapper recipe stands out for several reasons:
- Flavorful Marinade: The combination of fresh herbs, citrus, and spices infuses the fish with a depth of flavor that is simply irresistible.
- Crispy Skin: Achieving that perfect crispy skin is a game-changer, providing a delightful contrast to the tender, flaky fish inside.
- Quick and Easy: This dish can be prepared in under an hour, making it perfect for both weeknight dinners and special occasions.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 4
- 1 whole red snapper (about 2 pounds), cleaned and scaled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, sliced
- 1 bunch fresh parsley, chopped
- 1 teaspoon paprika
- Salt and pepper to taste
Let’s Get Cooking
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Preheat your oven to 400°F (200°C).
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Rinse the red snapper under cold water and pat it dry with paper towels.
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In a small bowl, mix the olive oil, minced garlic, paprika, salt, and pepper.
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Rub the mixture all over the fish, including inside the cavity.
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Stuff the cavity with lemon slices and chopped parsley.
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Place the fish on a baking sheet lined with parchment paper.
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Roast in the preheated oven for 20-25 minutes, or until the skin is crispy and the fish flakes easily with a fork.
My Pro Tips
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For an extra layer of flavor, consider adding thinly sliced onions or tomatoes on top of the fish before roasting.
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If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
What to Serve With It
- Steamed asparagus with lemon butter
- Garlic mashed potatoes
- A crisp green salad with vinaigrette
- A chilled glass of white wine, such as Sauvignon Blanc
FAQs
Q: Can I use frozen red snapper for this recipe?
A: Yes, you can use frozen red snapper. Just make sure to thaw it completely and pat it dry before marinating.
The Heart of the Dish
This roasted red snapper is more than just a meal; it’s a celebration of flavors and memories. Each bite transports me back to those Sunday dinners, filled with laughter and love. I hope this recipe brings the same joy to your table as it does to mine.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different herbs or spices, and let me know how it turns out. I can’t wait to hear your stories and see your delicious creations!
Crispy and Flavorful Roasted Red Snapper – A Restaurant-Quality Dish
Ingredients
- 1 whole red snapper, cleaned and scaled
- 2 tablespoons olive oil
- 1 lemon, sliced
- 4 cloves garlic, minced
- Fresh herbs (such as parsley and thyme)
- Salt and pepper to taste
- Steamed asparagus with lemon butter
- Garlic mashed potatoes
- A crisp green salad with vinaigrette
- A chilled glass of white wine, such as Sauvignon Blanc
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the red snapper under cold water and pat dry with paper towels.
- Drizzle olive oil over the fish, rubbing it in on both sides.
- Season the inside and outside of the fish with salt and pepper.
- Stuff the cavity of the fish with lemon slices, minced garlic, and fresh herbs.
- Place the fish on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, or until the flesh is opaque and flakes easily with a fork.
- Serve immediately with steamed asparagus, garlic mashed potatoes, and a crisp green salad.
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