Roasted Red Snapper with Rosemary
Created by ellie on January 8, 2023
- Servings: 4
- Prep Time: 15m
- Cook Time: 40m
- Recipe #39983
Ingredients
- 2 tablespoons olive oil
- 3 pounds snapper, cleaned and scaled (if desired cut off head)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 lemon, cut into 8 wedges
- 1/2 onion, chopped
- 1/2 fennel bulb, chopped
- 4 sprigs rosemary, fresh
- 2 garlic cloves, sliced
How to Make
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Step 1: Preheat oven to 400 degrees F.
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Step 2: Line a large baking sheet with foil. Coat foil with 1 tablespoon oil. Place fish on top of the foil and spring the cavity with 1/2 teaspoon salt and 1/2 teaspoon pepper. Squeeze juice from 4 lemon wedges inside the cavity and then put those wedges in the cavity. Fill cavity with the remainder of the ingredients (onion - garlic). Ruth 1 tablespoon oil over the fish and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. ****Fish can be prepared up to 6 hours ahead; cover and refrigerate. Uncover when ready to bake.
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Step 3: Roast in oven for 40 minutes. Pull back skin from top of fish . Using a sharp knife, separate the two fillets from the backbone. Using a spatula, transfer fish to plates. Lift the backbone form the bottom fillets and discard (backbone and head (if using) comes off easily at this point). Using a spatula transfer the remaining filler to plats. Sprinkle fish with salt and pepper and serve with remaining lemon wedges.
Nutritional Facts
- Serving Size: 1 (463 g)
- Calories 487.7
- Total Fat - 15.7 g
- Saturated Fat - 3.3 g
- Cholesterol - 289.5 mg
- Sodium - 863.9 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 1.9 g
- Sugars - 2.1 g
- Protein - 76.2 g
- Calcium - 157.4 mg
- Iron - 1.9 mg
- Vitamin C - 35.4 mg
- Thiamin - 0.2 mg