Recipe courtesy of Michele Urvater

Roasted Red Snapper with Fresh Herbs, Garlic and Olive Oil

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 2 servings
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1 (2 to 2 1/2-pound) red snapper, cleaned but with head and tail

1/3 cup olive oil

Fresh lemon juice to taste

2 large cloves garlic, minced fine

Fresh rosemary and thyme, crumbled

Salt and pepper to taste

Lemon wedges as an accompaniment

Fresh rosemary, thyme or parsley sprigs for garnish, if desired


  1. Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;