Whole Roasted Snapper with Herbs Recipe
Whole roasted fish are easy to cook and are incredibly flavorful. For the adventurous eaters out there, try scooping out the delicate meat in the fish cheeks.
- 1 whole snapper, about 6-8 pounds
- 1 cup assorted fresh herbs, such as oregano,thyme, parsley, or rosemary, chopped
- 1 stick unsalted butter, softened
- Zest and juice of 1 lemon
- Salt and pepper, to taste
Preheat broiler to high setting. Score skin of fish in a diamond pattern on both sides.
Place herbs, butter, lemon zest, and lemon juice in a small mixing bowl. Stir to combine, and season with salt and pepper. Place fish on a foil-lined baking sheet; press half of the butter mixture on one side of the fish.
Place baking sheet under preheated broiler and broil fish until browned and crispy on top. Remove the baking sheet from the oven and flip the fish over. Cover the second side of the fish with the remaining butter mixture. Place the baking sheet back under the broiler and broil the second side until browned and crispy.
Change the oven setting to 400 degress and continue roasting the fish until it is cooked through, about 15-20 minutes. A whole fish is cooked completely at around 130 degrees internally or when the fish is firm and white, and flakes easily with a fork.