Whole Roasted Red Snapper with Vegetables and Garlic

September 16, 2018 2 Comments

Roasted red snapper chef's satchel

Roasted red snapper is sure to get your taste buds the relaxing Sunday feels 


Red Snapper - 1 whole (cleaned and gutted) 

Garlic Cloves - 5 pcs 

Coriander powder - 1 Tbsp

Cumin powder - 1 Tbsp 

Fennel powder - 1/2 Tbsp

Salt - To taste 

Black pepper - 1 Tsp

Green pepper - 1 pc rounds 

Onions - 1 large sliced rounds 

Zucchini - 1 pc sliced

Cherry tomatoes - 1 pack

Vegetable oil 

Lemon - 1/2 

Butter - 2 tbsp 


Preheat the oven to 425 degrees F

Dry off the red snapper with a paper towel. Make two to 3 slits on each side of the fish. 

Combine coriander powder, cumin powder, salt, black pepper, and fennel powder in a small bowl. Apply on the fish including the slits and the inside cavity.

Mince the garlic, fill the slits as well as the guy cavity. 

Heat oil in a cast iron skillet on high flame, add the onions as well as the cherry tomato. 

Add sliced zucchini as well as green peppers.

Cook for 2 minutes and move the vegetables to one side of the pan.

Add the red snapper. Cook for 2 minutes on each side, add a dollop of butter and pop the pan into the oven. 

red snapper recipe for cold winters

Cook for 10 to 12 minutes. 

Remove and squeeze 1/2 a lemon on the fish before serving.

 Roasted red snapper for chefware



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