Roasted Red Snapper with Rosemary

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Seafood Delights

Rated: 5 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
40 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 40 min
Total:: 55 min

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Ingredients

4 tablespoons olive oil
1 whole (3-pound) red snapper, cleaned, scaled
Salt and freshly ground black pepper
1 lemon, halved
1/2 small onion, chopped
1/2 small fennel bulb, chopped
2 sprigs fresh rosemary
1 tablespoon chopped fennel fronds
1 teaspoon chopped fresh rosemary leaves
1 small garlic clove, minced

Directions

Preheat the oven to 400 degrees F.

Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.

Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.

Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.

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Comments & Reviews

recipe Roasted Red Snapper with Rosemary
Jessica Whitestone, NY 02-24-2009
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delicious!
Rated: 5 stars out of 5

I followed the recipe but eyeballed everything, still turned out great!
recipe Roasted Red Snapper with Rosemary
Myron Anthem, AZ 12-07-2008
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Not bad, but not extraordinary
Rated: 3 stars out of 5

I made this dish last night for a dinner party and found that it was just average. I bought two small red snappers (about... 1.25 lbs. each) because the market didn't have 3-pounder. In hindsight, I should have baked it for less time, maybe 25-30 minutes, but figured that since there were two, I'd go the full 40 minutes. The fish wasn't dry, but thought it was just a little over-cooked. The lemon sauce was delicious and I wish that I had made more because the fish really needed it. I didn't think that the rosemary, onions and fennel imparted much flavor at all to this fish. I salted the inside and outside of the fish before baking it and it probably could have used much more salt for flavor. I'd probably try and make it again, but instead of place the whole sprig of rosemary inside the fish, maybe I'll try sprinkling chopped rosemary inside so that more flavor is released. And instead of chopped onions, maybe I'll try chopped leeks or green onions for a stronger flavor.Read more
recipe Roasted Red Snapper with Rosemary
Anonymous 08-03-2008
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red fish
Rated: 4 stars out of 5

no
recipe Roasted Red Snapper with Rosemary
Anonymous 07-31-2007
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AROMATIC!
Rated: 5 stars out of 5

Like all the recipes from this show: authentic, well explained and delicious!
recipe Roasted Red Snapper with Rosemary
Anonymous 05-17-2007
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Fresh, easy, and tastes great!
Rated: 5 stars out of 5

Made this recipe last week and making it again tonight! My husband and I loved it! It's soooo FRESH,YUMMY,and EASY to make.... It doesn't have a "fishy" smell. It was my first time cooking a whole fish...much simplier than I thought. I think I'll make it at least once a week. Another thing I learned is that it's much cheaper to buy the whole fish...usually red snapper fillets are so expensive (We live in NYC). Try this recipe, you will be hooked!Read more
recipe Roasted Red Snapper with Rosemary
thea philadelphia, PA 03-26-2007
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I never had snapper before
Rated: 5 stars out of 5

this was a tasty dinner.I loved it. full of flavor