Stuffed Whole Roasted Yellowtail Snapper

IngredientsStuffed Roasted Whole Yellowtail Snapper

2 (1 lb) whole cleaned Yellowtail Snappers (Lane Snappers can also be used.)
2 tablespoons extra-virgin olive oil, divided
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
6 tablespoons chopped onion
2 tablespoons chopped fennel bulb
4 rosemary sprigs
4 oregano sprigs


Preheat oven to 400°.

Score skin of each snapper with 3 diagonal cuts. Rub inside flesh of each fish with 2 1/2 teaspoons olive oil; drizzle each fish with 4 1/2 teaspoons lemon juice. Sprinkle flesh evenly with salt and black pepper. Place both fish on a rimmed baking sheet coated with cooking spray. Place 3 tablespoons onion, 1 tablespoon fennel, 2 rosemary sprigs, and 2 oregano sprigs inside each fish. Rub skin of each fish with 1/2 teaspoon remaining oil; drizzle each with 1 1/2 teaspoons remaining juice.

Roast at 400° for 30 minutes or until the snapper flakes easily when tested with a fork or until desired degree of doneness.

About Clark Fish

With over 25 years of experience, Clark Fish gets you. We understand that our clients require care and individual attention to specific needs. We’ll get you high quality, hassle free fish, and seafood that add value to any restaurant, hotel, resort, country club, or wholesaler's line of products. It’s just that good! We want you to be satisfied and you will be. Clark Fish is registered with the FDA, HACCP approved facility, and are inspected by the Florida Department of Agriculture.
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