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Oven Baked Whole Yellowtail Snapper

Mediterranean-style whole yellowtail snapper baked with herbs, garlic, and lemon for an impressive yet simple dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Seafood
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Fish and Marinade
  • 2 whole yellowtail snappers 1.5-2 lbs each, cleaned and scaled
  • 0.5 cup extra virgin olive oil
  • 4 cloves garlic minced
  • 0.25 cup fresh dill chopped
  • 2 lemons sliced
  • 2 tsp coarse sea salt
  • 1 tsp black pepper freshly ground
  • 0.25 cup olive tapenade optional
  • 2 tbsp capers
  • 4-6 sprigs fresh dill for garnish

Equipment

  • Large baking dish
  • Parchment paper
  • Small mixing bowl
  • Meat thermometer

Method
 

  1. Preheat oven to 375°F (190°C) and line a large baking dish with parchment paper.
  2. Pat fish completely dry and make 3-4 diagonal cuts on each side, about 1/4 inch deep.
  3. Combine olive oil, minced garlic, chopped dill, salt, and pepper in a small bowl.
  4. Rub herb mixture all over both fish, working into cuts and cavity.
  5. Stuff fish cavities with lemon slices and dill sprigs, arrange remaining lemon around fish.
  6. Spread olive tapenade over fish if using, and sprinkle with capers.
  7. Bake 25-30 minutes until fish flakes easily and reaches 145°F internal temperature.
  8. Rest 5 minutes before serving, garnish with fresh dill and lemon slices.

Notes

Fish can be marinated up to 2 hours before cooking for deeper flavor. Ensure fish is completely thawed and patted dry for best results. Substitute other whole fish of similar size if yellowtail snapper unavailable.