Anti Inflammatory Herb-Stuffed Whole Snapper
Total time45 min
Prep time15 min
Cook time30 min
4.6(24)
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Learn more →Ingredients
4 servings
- 2 whole red snapper (about 1 ½ lb each), cleaned and scaled
- 3 tbsp olive oil, divided
- 1 tsp sea salt
- 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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