Tonight, Eat Like You Live On The Coast

October 16, 2019

Tonight, Eat Like You Live On The Coast

Credit: Tasty/Buzzfeed

Roasted Whole Red Snapper

A deliciously aromatic and firm roasted fish dinner with potatoes and tomatoes.

Course Main Course
Cuisine American
Keyword fish, red snapper
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Author D. Leecious


  • 3 lb head-on red snapper scaled and cleaned
  • 2 1/2 tspn kosher salt
  • 1 lemon sliced in half
  • 5 sprigs fresh oregano
  • 10 fresh basil leaves
  • 6 tbsp olive oil
  • 1 1/2 cups cherry tomatoes halved
  • 1/4 tspn red pepper flakes
  • 6 fingerling potatoes diced and blanched
  • 1 cup chicken broth


  1. Preheat your oven to 325°F.

  2. Season the inside and outside of the fish generously with 2 tspn of salt. Stuff the cavity with 1/2 a lemon, oregano, and basil leaves.

  3. Use a large pan or a small roasting pan and heat 2 tbsp of olive oil on medium-high heat until nearly smoking. Cook the fish until browned on one side, about 3 minutes. Drizzle with another tbsp of olive oil and season with remaining ½ tspn salt.

  4. Use paper towels to wipe the excess oil out of the pan. Drizzle the red snapper with another 2 tbsp of olive oil and add the cherry tomatoes and red pepper flakes. Cook until the tomatoes begin to release some of their juices, about 3 minutes. Stir in the potatoes.

  5. Squeeze the juice from the remaining lemon over the fish and pour in the chicken broth. Flip the fish over and baste with the sauce.

  6. Place the fish in the oven and roast for 20 minutes.

  7. Carefully transfer the fish to a serving platter and pour any liquid from the cavity back into the pan. Cover the fish to keep warm.

  8. Heat the pan with the juices over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tbsp of olive oil, chopped oregano, and chopped basil and season with salt to taste.

  9. Pour the sauce and vegetables over the fish and serve.


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