Whole Roasted Snapper Recipe
stuffed with citrus zest, mixed herbs, seasonal vegetables, olives, capers, white wine (GF)
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Ingredients
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Fish
Stuffing
Cooking liquid
Method
Preparation
Preheat the oven
Preheat your oven to 400°F (200°C).
Prepare the snapper
Rinse the whole snapper under cold water and pat it dry with paper towels.
Season the snapper
Rub the outside and inside of the snapper with olive oil, sea salt, and black pepper.
Stuffing
Make the stuffing
In a medium bowl, combine lemon zest, orange zest, parsley, dill, minced garlic, green olives, capers, and diced seasonal vegetables. Mix well.
Stuff the fish
Carefully stuff the mixture into the cavity of the snapper. Make sure to fill it generously.
Cooking
Prepare for roasting
Place the stuffed snapper on a large baking sheet lined with parchment paper. Pour white wine around the fish.
Roast the snapper
Roast in the preheated oven for about 25-30 minutes, or until the fish flakes easily with a fork and is cooked through.
Serving
Serve the dish
Remove from the oven, let it rest for a few minutes, then serve the roasted snapper with the pan juices spooned over the top.