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Whole Baked Red Snapper with Baby Carrots

Cook Time 35 minutes

Ingredients
  

  • 1 whole red snapper approximately 1 ½ to 2 ½ pounds
  • salt and pepper to taste
  • 5 tbsp good olive oil
  • 4 tsp finely chopped garlic
  • 4 tsp chopped fresh parsley
  • 1 cup baby carrots
  • 2 pinches red pepper (or to taste)
  • 1 lemon
  • 2 tbsp white wine
  • 1 tbsp butter

Instructions
 

  • Par boil carrots until bright red and half way cooked (about 5 minutes) and set aside.
  • Score the fish 3 times on each side and place the red snapper on a baking sheet or in a casserole dish.
  • Place the carrots around the snapper.
  • Rub the fish with olive oil inside and out.
  • Rub the scores and inside of fish with garlic.
  • Season with salt and pepper to taste.
  • Squeeze the lemon juice over the snapper discarding the seeds and leave the halved lemon in the baking sheet or casserole.
  • Season with red pepper on both sides and add the white wine.
  • Place the butter on top of the fish and bake 20-30 minutes or until fish is firm to the touch.
  • Serve immediately. Serves 2-3