Low Sodium Herb-Stuffed Whole Snapper

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

2 whole red snapper (about 1 ½ lb each), cleaned and scaled
Private Selection Frozen Wild Caught Snapper Fillets H-E-B Wild Caught Fresh American Red Snapper Fillet Snapper Fillet Wild Caught Frozen (sustainably sourced)Rogges Red Snapper
Marketside Wild Caught Snapper Fillets
See all
3 tbsp olive oil, divided
1 tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For the stuffing

1 lemon, thinly sliced into rounds
½ cup fresh flat-leaf parsley sprigs
½ cup fresh cilantro sprigs
¼ cup fresh dill sprigs
4 sprigs fresh thyme
2 tbsp garlic-infused olive oil
1 tsp ground cumin
½ tsp ground turmeric

For serving

lemon wedges, for serving (optional)
fresh parsley, roughly chopped, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
2
Pat both fish completely dry with paper towels. Using a sharp knife, score each fish 3 times on each side with diagonal cuts about 1/2 inch deep, spacing the cuts evenly from head to tail.

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