A whole roasted fish comes out very tender and juicy without much effort on your part. I chose to stuff it with lemon slices and fresh dill and added a variety of spring inspired vegetables.

Whole Roasted Red Snapper
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  1. 1 – 2 – 2 1/2 lb. whole red snapper
  2. 4 -5 sprigs of fresh dill
  3. 1 lemon sliced
  4. 1 lb. of new potatoes
  5. 2 tablespoons of lemon avocado oil or regular olive oil with lemon juice
  6. Dash of Kosher salt
  7. Dash of ground pepper
  8. 1 lb. of asparagus tough ends trimmed
  9. 2 tablespoons lemon avocado oil or regular olive oil with lemon juice
  10. Dash of Kosher salt
  11. Dash of ground pepper
  12. 1 – 14 oz. can of quartered artichokes drained
  13. 1/3 cup of pitted kalmata olives sliced or capers
  14. 1/4 cup of fresh dill minced
  15. Fresh lemons for drizzling
  1. Preheat an oven to 400 degrees.
  2. Slice lemon and stuff the fish with lemon slices and 4-5 sprigs of dill.
  3. Place on a large baking sheet and roast for about 45 minutes until fish easily falls away from the bone.
  4. If making vegetables, scrub new potatoes, toss them with lemon avocado oil, salt and pepper and add them to the same baking sheet as the fish at the same time you put the fish in the oven.
  5. Baking times should be the same.
  6. Potatoes should be fork tender.
  7. Prep the remaining ingredients except for asparagus and set aside.
  8. When the fish is 10 minutes from coming out of the oven make the asparagus by steaming it for about 5 -10 minutes or until al dente (slightly firm to the bite).
  9. Remove, place in a bowl and toss with oil, salt and pepper.
  10. On a large platter assemble the components as shown or create your own style, sprinkle 1/4 cup of minced dill over the vegetables and serve garnished with limes for drizzling if desired.
  11. When removing fish meat, open the fish where it was cut (as if you were opening a book and leaving it open) and the bones will easily come out leaving the flesh behind.
  12. Discard the lemons and dill inside the fish and enjoy!
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