Mediterranean Baked Whole Snapper With Potatoes & Garlic Bread

Name: Mediterranean Baked Whole Snapper With Potatoes & Garlic Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2-3
Ingredients: • 1 whole red snapper, 2-3 lbs, cleaned, scaled, head on; • 1.5 lbs baby potatoes, halved or 1/4" sliced if large; • 1 lemon, thinly sliced + 2 tbsp juice; • 1-2 fresh hot peppers, like Fresno or Calabrian, thinly sliced — remove seeds for less heat; • 6 garlic cloves, 4 sliced, 2 minced; • 1/3 cup olive oil, extra virgin; • Herbs: 3 sprigs fresh rosemary, 8-10 sprigs thyme, 1/2 cup chopped flat-leaf parsley; • Seasoning: 1.5 tsp sea salt, 1/2 tsp black pepper, 1 tsp dried oregano; • Optional: 1/2 cup cherry tomatoes, 1/4 cup kalamata olives; • 1 baguette or ciabatta, halved lengthwise; • 4 tbsp butter, softened + 1 tbsp olive oil; • 3 garlic cloves, minced; • 2 tbsp chopped parsley; • Pinch of salt

by Hinda

2-3 People

55 min

Whole snapper looks like a restaurant flex, but it’s secretly the easiest dinner I make. You layer potatoes, garlic, herbs, lemon, and a little heat from fresh peppers in a pan, lay the fish on top, and let the oven do the work. 30 minutes later you’ve got crispy skin, flaky fish, and potatoes that have soaked up every bit of Mediterranean flavor. Serve it with garlicky bread and watch it disappear. No filleting skills required.

mediterranean baked whole snapper with potatoes garlic bread

Why you’ll love red snapper

• Lean + clean: High protein, low fat, only ∼170 calories per serving

• Good fats: Omega-3s for your heart and brain

• Vitamin boost: Loaded with B12, vitamin D, and selenium

• Low mercury: Safe to eat 2-3x per week

Why you’ll love red snapper

• Lean + clean: High protein, low fat, only ∼170 calories per serving

• Good fats: Omega-3s for your heart and brain

• Vitamin boost: Loaded with B12, vitamin D, and selenium

• Low mercury: Safe to eat 2-3x per week

• Mediterranean approved: Even better with olive oil, garlic, and herbs

a perfect antioxidant + healthy fats.

Basically: healthy, light, and tastes amazing straight from the oven.

Mediterranean Baked Whole Snapper With Potatoes & Garlic Bread

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Recipe details

Yield 2-3 People
Time spent: Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min

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Ingredients

For the fish and potatoes

• 1 whole red snapper, 2-3 lbs, cleaned, scaled, head on
• 1.5 lbs baby potatoes, halved or 1/4" sliced if large
• 1 lemon, thinly sliced + 2 tbsp juice
• 1-2 fresh hot peppers, like Fresno or Calabrian, thinly sliced — remove seeds for less heat
• 6 garlic cloves, 4 sliced, 2 minced
• 1/3 cup olive oil, extra virgin
• Herbs: 3 sprigs fresh rosemary, 8-10 sprigs thyme, 1/2 cup chopped flat-leaf parsley
• Seasoning: 1.5 tsp sea salt, 1/2 tsp black pepper, 1 tsp dried oregano
• Optional: 1/2 cup cherry tomatoes, 1/4 cup kalamata olives

For garlic bread

• 1 baguette or ciabatta, halved lengthwise
• 4 tbsp butter, softened + 1 tbsp olive oil
• 3 garlic cloves, minced
• 2 tbsp chopped parsley
• Pinch of salt

Instructions

For the fish and potatoes

1. Prep & preheat
Heat oven to 425°F. Pat snapper dry inside and out. Make 3 diagonal slashes on each side of the fish — helps it cook evenly and soak up flavor. Season cavity + outside with salt and pepper.
2. Parboil potatoes
Toss potatoes in salted boiling water for 8 minutes. Drain. This gives you creamy insides and crispy edges in the oven. Toss with 2 tbsp olive oil, half the sliced garlic, oregano, salt, and pepper.
3. Build the flavor base
In a large roasting pan or sheet pan, spread potatoes out. Scatter lemon slices, hot pepper slices, remaining sliced garlic, rosemary, and thyme sprigs over them. Drizzle with another 2 tbsp olive oil.
4. Stuff + roast the snapper
Stuff the fish cavity with a few lemon slices, minced garlic, and parsley stems. Lay fish on top of the potatoes. Whisk remaining olive oil with lemon juice and brush all over the fish. Roast 22-28 min, until flesh flakes easily at the thickest part and skin is crisp. Internal temp should hit 145°F. Add cherry tomatoes + olives for the last 8 min if using.
5. Finish
Squeeze more lemon over the fish. Spoon the pan juices over everything. Garnish with fresh parsley.

For the garlic bread

. Garlic bread while it rests
Mix butter, olive oil, minced garlic, parsley, and salt. Spread on bread. When fish comes out to rest 5 min, turn oven to broil. Broil bread 2-3 min until golden and bubbling.

Tips

• Potato placement: Keep them in a single layer under/around the fish so they roast, not steam.
• Heat level: Fresno peppers give medium heat. Swap for 1/2 tsp red pepper flakes if that's what you have.
• Doneness check: The eye turning white and flesh pulling away from the bone means it's ready.
• No soggy skin: Make sure the fish is super dry before oiling, and don’t crowd the pan.

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Mediterranean Baked Whole Snapper With Potatoes & Garlic Bread

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