Baked Red Snapper

Ingredients

• 1 whole red snapper (about 2 to 3 pounds), scaled and gutted
• 2 tablespoons olive oil
• 1 lemon, thinly sliced
• 1 lemon, juiced
• 4 cloves garlic, thinly sliced
• 4 sprigs fresh thyme
• 4 sprigs fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon paprika
• 1/2 cup dry white wine
• 2 tablespoons butter, thinly sliced

Method

1. 1

   Preheat the oven to 400°F. Line a baking sheet or roasting pan with foil and brush lightly with olive oil.

2. 2

   Rinse the snapper inside and out and pat dry with paper towels. Score both sides of the fish with 3 diagonal cuts, about 1/4 inch deep.

3. 3

   Rub the fish inside and out with olive oil, then season the cavity and skin with salt, pepper, and paprika.

4. 4

   Stuff the cavity with half the lemon slices, garlic, thyme, and parsley. Arrange the remaining lemon slices on top of the fish.

5. 5

   Place the fish on the prepared baking sheet, pour the lemon juice and white wine over it, and dot the top with butter slices.

6. 6

   Bake until the flesh is opaque and flakes easily with a fork, about 25 to 30 minutes.

   25:00 · Bake the snapper
7. 7

   Remove from the oven and let rest 5 minutes before transferring to a platter. Spoon the pan juices over the fish before serving.

   5:00 · Rest before serving