Whole Baked Red Snapper with Vegetables, Herbs


Whole Baked Red Snapper with Vegetables, Herbs

Red Snapper is a firm-textured fish with moist white flesh that is delicate and mild. I like to serve it off the bone, baked with vegetables tied with twine around the carcass. This keeps the fish moist while baking and also results in a beautiful presentation. There are long  bones in the middle of the fillet, remove them with tweezers prior to baking. The vibrant red color of this fish makes it a beautiful dish when served to guests. Slice fennel and onion as thin as possible so that they bake through along with the fish. Serve it hot with lime wedges and extra helping of good quality extra-virgin olive oil and flaky sea salt!


Ingredients: whole red snapper, fennel bulb, red onion, thyme, parsley, chives, lemon, lime, extra virgin-olive oil, sea salt and freshly ground black pepper.


Red snapper is a wonderful fish with rose-red hued scales and mild white, delicate flesh. Its color is one of the reasons I like to serve this fish to my guests or have it at home for dinner. This fish responds well to most cooking methods, whether you broil it, grill it, steam it or bake it - it remains moist and flavorful.


Ask your fishmonger to either butterfly the fish or cut the fillets off the bone neetly but keep the fish carcass with head, bones and tail intact (pictured).


Slice fennel bulbs thinly.


Slice lemons and onions thinly.


Drizzle each fillet with your best extra-virgin olive oil.


Season with salt and pepper.


Arrange thyme sprigs, lemon, fennel and onion slices on top of the fillet.


Season with salt and pepper.


Top with fish carcass.


Then repeat arranging vegetables and herbs in the opposite order on top of the carcass. Now the carcass is sandwiched between the filets.


Top vegetables and herbs with another seasoned fillet.


Tie the fish and vegetables with kitchen twine to hold everything in place. Drizzle fish with olive oil on top, season with salt and pepper.


Bake at 375F for 18-20 minutes (depending on the size of your fish and your oven's capacity).


Serve hot with lime wedges.



Bon Appétit!

Whole Baked Red Snapper with Vegetables, Herbs

recipe details

Serves 4-6


  • 2 red snappers, filled of the bones (whole carcass reserved)
  • 1 medium fennel bulb, thinly sliced
  • 2 small red onions, thinly sliced
  • 6 thyme sprigs
  • 8 parsley sprigs
  • 6 chive sprigs
  • 2 lemons, thinly sliced
  • 2 limes, quartered
  • Extra-virgin olive oil
  • Sea salt and freshly ground pepper
  • Kitchen twine
  • Large roasting pan
  • Kitchen tweezers


  1. Using kitchen tweezers remove large bones along the edge of the fillets. Drizzle each fillet with olive oil, season generously with salt and a little bit of black pepper. Place two thyme sprigs on each fillet, top with three-four slices of lemon, three slices of fennel and onion rings. Sprinkle each layer with salt and pepper. Place few chives and parsley sprigs on top. Then place fish carcass on top and repeat with the rest of the ingredients in the same order topping with well-seasoned fillet on top. The carcass is now sandwiched between the filets.
  2. Tie fish and vegetables with kitchen twine to hold everything in place. Drizzle fish with olive oil on top, season with salt and pepper. Bake at 375F for 18-20 minutes (depending on the size of your fish and your oven). Serve untied fillets hot with lime wedges, drizzled lightly with good quality extra-virgin olive oil and sprinkled with finishing flaky sea salt on top.

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3 thoughts on “Whole Baked Red Snapper with Vegetables, Herbs”

    1. Hi Suzan, thank you so much for trying my recipe. You can apply the same concept to whole fish baking all the time- few veggies, seasoning , good olive oil & nicely butterflied fish! There is Branzino recipe with stuffed fennel you might like as well:)))

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