Snapper Throat Recipe

Pat the snapper dry with paper towels both inside the cavity and on the skin. Score the skin with 2–3 shallow diagonal cuts on each side to help the marinade penetrate and cook evenly.

Whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, thyme, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper in a small bowl to make the marinade.

Rub the marinade all over the fish, making sure to get some inside the cavity and into the scored cuts. Let the fish rest at room temperature for 15–20 minutes (or refrigerate up to 1 hour covered) to absorb flavors.

Stuff the throat/cavity of the snapper with the chopped parsley, half of the thin lemon slices, the sliced shallot and the bay leaf. Tuck the remaining lemon slices under the fish or into the scored skin for more flavor during roasting.

Preheat the oven to 220°C (425°F). Line a roasting pan or baking sheet with foil and brush with 1 tbs olive oil to prevent sticking.

Transfer the marinated, stuffed snapper to the prepared pan, skin side up. Drizzle any remaining marinade over the top.

Roast the snapper in the preheated oven for 12–18 minutes, depending on thickness (about 10 minutes per 2.5 cm / 1 inch of thickness). The fish is done when the flesh flakes easily with a fork and the internal temperature at the thickest point reaches 60–63°C (140–145°F).

If you’d like a crisper skin, switch the oven to broil for the last 1–2 minutes while watching closely to avoid burning.

Remove the fish from the oven and transfer to a serving platter. Tent loosely with foil and rest 3–4 minutes.

Deglaze and Reduce

While the fish rests, place the roasting pan (or a skillet) over medium heat on the stove. Add 1/2 cup white wine or fish stock to the pan juices and shallot bits and simmer, scraping up browned bits, until reduced by half (about 3–4 minutes).

Finish the Sauce

Lower heat to low. Whisk in the cold cubed butter, 1 tbs lemon juice and 1 tsp capers a little at a time to create a glossy emulsion. Season with 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust acid or seasoning as needed.

Strain the sauce through a fine sieve into a small bowl if you prefer it smooth. Spoon the sauce over the rested fish or serve on the side.

Sprinkle the chopped parsley garnish over the fish and serve with lemon wedges on the side for squeezing.

Serve the snapper immediately with your choice of sides (roasted potatoes, steamed rice, or a green salad).