Description
A beautifully roasted whole snapper stuffed with fresh herbs, garlic, and lemon, then finished with a warm garlic and dill butter sauce. This elegant yet simple dish delivers tender, juicy fish with restaurant-quality flavor in under 30 minutes.
Ingredients
- 2 whole snapper (800 g / 1.6 lb each), scaled, gutted, and cleaned
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- Stuffing: 1/2 cup fresh dill sprigs, packed
- 1/2 cup fresh parsley leaves, packed
- 4 garlic cloves, finely sliced
- 1 lemon, sliced into 16 thin rounds
- Garlic & Dill Butter Sauce: 150 g (10 tablespoons) unsalted butter, cubed
- 2 teaspoons garlic, finely minced
- 1 tablespoon fresh dill, finely chopped
Instructions
- Preheat oven to 430°F (220°C) or 400°F (200°C fan). Line a large baking tray with parchment paper.
- Trim fins with kitchen scissors. Cut three diagonal slashes on each side of the fish down to the bone.
- Season the cavity lightly with salt and pepper. Scatter sliced garlic inside and stuff with parsley, dill, and lemon slices.
- Tie each fish with kitchen string to secure stuffing.
- Season outside with remaining salt and pepper. Drizzle with olive oil and rub over skin, working into slashes.
- Place on tray and bake for about 20 minutes, until internal temperature reaches 55°C (131°F) at the thickest part.
- Rest 5 minutes; temperature will rise slightly to about 58°C (136°F).
- Meanwhile, melt butter in a small saucepan. Add minced garlic and cook 45–60 seconds until fragrant. Remove from heat and stir in chopped dill.
- Serve fish warm with garlic and dill butter sauce spooned over the top or on the side.
Notes
- Fish is done when flesh flakes easily and reaches 55–58°C internally.
- Do not overcook to prevent dryness.
- Swap snapper for sea bass, branzino, trout, or similar round fish.
- Leftovers can be flaked into salads or wraps.
- Best enjoyed fresh but can be refrigerated up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 1g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 135mg
