Whole Roasted Snapper with Herbs
A whole Gold Coast snapper stuffed with lemon and garlic butter, roasted until the skin crisps and the flesh pulls apart in big flakes. The centrepiece for any table.
Prep 10 minCook 30 minServes 4Difficulty 2 of 4
Everything you'll need
- 1 fish (about 1.2 kg) Whole knobby snapperback soon
- 3 tbsp Garlic butter$8.99
- 2, one sliced for stuffing and one for serving Lemons$9.98
- a few sprigs Fresh rosemary and thyme
- 2 tbsp Olive oil
- to season Salt and pepper
The method
- 1
Preheat the oven to 200°C. Score the fish 3 times on each side with a sharp knife, cutting to the bone.
- 2
Rub the snapper all over with olive oil and season generously with salt and pepper inside and out.
- 3
Stuff the cavity with lemon slices, garlic butter and rosemary and thyme sprigs. Dot any remaining butter over the scored cuts.
- 4
Place on a lined baking tray and roast for 25 to 30 minutes until the skin is crispy and the flesh at the thickest part flakes cleanly with a fork.
- 5
Rest for 5 minutes before serving whole at the table with extra lemon wedges on the side.