Alive and Cooking

Whole Baked Snapper

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• Whole snapper, scaled & cleaned
• Olive oil
• 2 whole lemons
• Salt & pepper to taste


• Score both sides of snapper and wipe over   with olive oil
• Cut lemon in half, wedge in cavity to stand   fish upright
• Place on shallow baking tray
• Cut half slices of lemon, wedge in scored   sides
• Cut lemon slices and tooth pick over eyes
• Bake in hot oven for about 10 minutes to   crisp skin
• Reduce to moderate heat and cook until   tender (around another 15 minutes)
• Transfer to platter and serve (be careful of   fish bones).
• Ideal with vegetable paella or salad & lemon   wedges

Whole Baked Snapper