Baked Red Snapper
Every once in-a-while, Nelson’s blood runs a little extra Portuguese and he gets that big craving for fish. Tonight was one of those nights.
Although we don’t have a traditional Portuguese fish market close to home, we are very fortunate to have a fantastic fish monger and market close by. Off The Hook Fish Market opened in 2013.
Nelson was so happy when the fish market opened. It has a nice variety of fish, it’s always very clean, and the staff is incredibly friendly… they even taught Nelson how to properly shuck oysters! Ryan (the owner) isn’t paying us to say this… he and the staff really are that nice.
Nelson likes to browse the store and spontaneously decide what’ll be for dinner. Now, if I can only get him to enjoy shopping at the mall the same way :-). I know…not likely.
Tonight’s choice was red snapper. Dinner did not disappoint! Even our picky little guy loved it, and he cleaned the plate. We hope you enjoy the recipe too.
Stuffed red snapper
- 2½ lbs red snapper scaled and cleaned
- 4 cloves garlic minced
- 1 thinly sliced lemon + ½ lemon for squeezing
- 1.5 tsp salt
- 1 tsp fresh ground pepper
- 5 tbs finely chopped flat leaf parsley
- ¼ cup red wine vinegar
- ¼ cup extra virgen olive oil
- Pre-heat the oven to 400 ºF.
- Line a baking sheet with parchment paper.
- Drizzle and brush 1 tbs of olive oil (from the ¼ cup) on the parchment paper.
- Lay the fish on the baking sheet.
- sprinkle the salt and pepper evenly on the outside of the fish and inside the cavity.
- Whisk together the vinegar, olive oil, garlic and parsley.
- Spoon ½ of the oil and vinegar mixture into the fish cavity.
- Place lemon slices along the fish cavity (see picture).
- Pour the remaining oil and vinegar mixture over the fish.
- Place the baking sheet in the oven on the middle rack and cook for about 35 to 40 minutes. Check to see if the fish is cooked to the bone.
- Gently transfer the fish to a serving dish with a spatula. Squeeze the ½ lemon over the entire fish.
- I served the fish with steamed potatoes and salad.
Bravo!!!
Thank you Sophie.
I made this with the skin off and was probably half the size but still put the marinade on top. So delicious. I’m giving this recipe to my mom for her to make. Also, without the skin, it probably took around 25 minutes for anyone who wanted to know.
Thanks so much for sharing your insights. There’s never just one way of preparing a dish and I love hearing about other people’s tips and tricks. Take care and happy cooking.
I made this last weekend and came out beautifully. I just made 2 slits on the fish on both sides to make sure it cooks well on the inside. In the slits, I stuffed them with the oil mixture. Delicious.
Thanks so much for sharing that with us. Now I’m craving fish! 🙂 Take care.