Baked Snapper With Olive Oil & Herbs
A simple, wholesome way to enjoy fresh whole snapper—baked with zucchini and a bright, herby olive oil. This dish proves that you don’t need a long list of ingredients or complicated techniques to create something truly impressive. The snapper stays tender and moist in the oven, while the zucchini soaks up all those citrusy, garlicky, herby juices. It’s quick to prepare, easy enough for a weeknight, yet so beautiful and full of flavor that it feels like a showstopper on the table. Whether you’re cooking for family or entertaining friends, this one-pan recipe brings both comfort and elegance to dinner.
Ingredients
- 1 whole snapper about 2 lb, cleaned and scaled
- or 4 small Caribbean snappers cleaned and scaled
- 1 medium zucchini thinly sliced
- 3 tbsp olive oil
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh cilantro chopped
- 2 garlic cloves finely chopped
- 1 tsp red wine vinegar
- Juice of 1 lime or lemon
- Salt & black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Score the fish on both sides with diagonal cuts. Season inside and out with salt and pepper.
- Slice the zucchini and scatter in a baking dish. Lay the fish on top.
- In a small bowl, whisk together olive oil, dill, parsley, cilantro, garlic, vinegar, and lime juice.
- Spoon the herby oil generously over the fish, making sure it seeps into the scored cuts.
- Bake for about 25 minutes, or until the flesh flakes easily with a fork and the skin is lightly crisped.
- Serve hot with the roasted zucchini and drizzle over any extra pan juices.