This flavorful roasted red snapper is a simple yet elegant dish, perfect for any occasion. The fresh, flaky fish is seasoned with aromatic herbs and spices, then roasted to perfection for a crispy, golden finish.
Roasted Red Snapper
Roasted Red Snapper
The Spice & Tea Exchange
6-8 servings
5 minutes
40 minutes
This flavorful roasted red snapper is a simple yet elegant dish, perfect for any occasion. The fresh, flaky fish is seasoned with aromatic herbs and spices, then roasted to perfection for a crispy, golden finish.
Ingredients
- 3 Tbsp unsalted butter, room temperature
- 2 tsp Herbs de Provence Spice Blend, divided
- 3-3½ lbs red snapper, scaled, gutted, gills removed
- olive oil
- 1 tsp California Spice Blend
- ½ tsp Paprika – Smoked Sweet
- 1½ tsp kosher salt
- 2 ea lemons, sliced thin
- 8 to 10 sprigs parsley
- 12 oz grape or cherry tomatoes
- 4 ea shallots, halved and peeled
- ½ cup pitted olives such as Castelvetrano, kalamata, or combo
Directions
- Preheat oven to 400ºF. Line a baking sheet with parchment paper; set aside. In a small bowl combine butter and 1 teaspoon Herbs de Provence Spice Blend; set aside.
- In another small bowl combine California Spice Blend, Paprika – Smoked Sweet and kosher salt.
- Using a sharp knife, cut 2 to 3 slits on the side of the fish. Flip and repeat on the other side. Drizzle both sides of the fish with olive oil. With the spice mixture, season the entire outside of the fish, including in the slits, and inside the cavity. Transfer to the baking sheet.
- Stuff the cavity of the fish with lemon slices and parsley. Use a spoon to add dollops of the butter mixture into the fish cavity.
- Nestle any remaining lemon slices around the fish. Arrange tomatoes, shallot halves, and olives around the fish. Drizzle the vegetables with olive oil and season with remaining 1 teaspoon of Herbs de Provence.
- Roast fish on the middle rack of the oven for 35 to 40 minutes, or until internal temperature reaches 140 to 145ºF and the meat flakes easily.