Recipe courtesy of John Clark

Whole Roasted Snapper

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  • Total: 31 min
  • Prep: 15 min
  • Cook: 16 min
  • Yield: 1 serving
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1 yellow tail snapper (1.5 pounds)

1/2-ounce shredded fennel


Fine ground black pepper

Canola oil

1 1/2 ounces bias cut fingerling potatoes

1-ounce baby carrots

1-ounce bias cut fennel

1-ounce bias cut celery

2 baby artichokes

4 stalks asparagus

1-ounce large diced red onions

2 ounces rich veal glaze

1/2-ounce fresh squeezed lemon juice




  1. Begin with the yellow tail snapper; take all the bones out inside leaving the head and the tail. Then slit down the center of the fish with a sharp knife. And then inside, put shredded fennel, salt and pepper. Heat the olive oil and sear the snapper. Precook the vegetables. While the fish is searing, add an array of vegetables, the veal glaze and lemon juice. Sear one side, then flip the fish to the other side. Then take the whole pan into a preheated 350 degree oven for about 10 minutes. It should come out nice and brown. Garnish with chives and parsley.