Whole Baked Snapper with Lemon
Fresh whole snapper baked with fragrant lemon slices, garlic, and fresh herbs. A classic coastal Australian dinner centrepiece that stays tender and juicy.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Large rimmed baking tray
- •Baking paper
- •Chef's knife
- •Paper towels
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 15 g
- carbs
- 4 g
- fibre
- 1 g
- protein
- 38 g
- calories
- 310 kcal
Instructions
- 1
Preheat the oven to 200°C (180°C fan-forced) and line a large baking tray with baking paper.
- 2
Pat the snapper thoroughly dry inside and out using paper towels.
- 3
Cut three shallow diagonal slashes across both sides of the fish.
- 4
Rub olive oil over the skin and inside the cavity of the snapper.
- 5
Season the exterior and the cavity evenly with sea salt and cracked pepper.
- 6
Stuff the cavity firmly with half the lemon slices, sliced garlic, parsley, and dill.
- 7
Tuck the remaining lemon slices and garlic into the scored skin slashes.
- 8
Place the snapper onto the prepared baking tray and pour white wine around the base.
- 9
Bake for 25 to 30 minutes until the flesh flakes easily near the backbone.
- 10
Rest the fish for five minutes on the tray before serving warm with lemon wedges.
Chef's tips
Ask your local fishmonger to scale, gut, and trim the fins to save preparation time at home. Test for doneness by gently poking the thickest section behind the head; the flesh should be fully opaque and come away easily from the bone.
Ingredient substitutions
- whole pink snapper → whole barramundi, bream, or flathead
- dry white wine → fish stock or cold water with a squeeze of fresh lemon juice
- fresh dill → fresh oregano sprigs or tarragon
Storage
Store leftover flaked fish meat in an airtight container in the refrigerator for up to two days.
Reheating
Reheat flaked fish gently in a covered frypan over low heat with a spoonful of olive oil, or serve cold tossed through a salad.
Common mistakes to avoid
- •Overcooking the snapper, which leaves the lean flesh dry and chewy.
- •Failing to dry the fish skin, which leads to steaming rather than gentle roasting.
- •Scoring the flesh too deeply, causing the fish to fall apart on the tray.
Serving suggestions
Cooked Whole Baked Snapper with Lemon?
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