Whole Roasted Red Snapper with Vegetables and Garlic

September 16, 2018

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