Roasted Snapper with Potato and Lemon Herb Crust
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour while tasting like something from a fancy restaurant. Whole roasted snapper is absolutely stunning on the table, and the crispy potato and herb crust adds wonderful texture to the delicate, flaky fish. I love that snapper is packed with omega 3 fatty acids, which are great for heart health, and the lemon and fresh herbs keep everything bright and light. The beauty of this recipe is how simple it actually is to prepare, requiring just basic pantry staples and a single baking sheet. Your guests will be impressed, but honestly, you'll be the one enjoying how effortless this dinner really is.
Ella x
Ingredients
- 2whole red snapper(scaled and gutted, about 1.5 kg total)
- 800 gpotatoes(cut into 2cm cubes)
- 6 tablespoonsolive oil
- 100 gpanko breadcrumbs
- 30 gfresh parsley(finely chopped)
- 2 tablespoonsfresh thyme(leaves only)
- 2lemon(zest and juice)
- 6garlic cloves(minced)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper
- 40 gbutter(softened)
- 1 wholelemon slices(for stuffing)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the snapper dry with paper towels and season the cavity and exterior generously with salt and pepper. Stuff each fish cavity with lemon slices and fresh thyme sprigs.
Tip: Drying the fish ensures better crisping of the skin during roasting.
- 2
Toss the potato cubes with 3 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon salt, and half the fresh thyme. Spread on a large roasting pan in a single layer and place in the oven for 15 minutes to par-cook.
Tip: Par-cooking the potatoes ensures they finish cooking at the same time as the fish.
- 3
While potatoes roast, combine panko breadcrumbs, fresh parsley, remaining thyme, lemon zest, remaining garlic, and black pepper in a small bowl. Mix the softened butter into this mixture until evenly combined.
Tip: This herb butter mixture creates a flavorful crust on top of the fish.
- 4
Remove the roasting pan from the oven and push potatoes to the sides, creating space in the center. Arrange the two snapper fish on top of the potatoes.
- 5
Rub the snapper skin with the remaining 3 tablespoons olive oil. Press the herb-butter-breadcrumb mixture evenly onto the top side of each fish, coating the flesh thoroughly.
Tip: Ensure an even coating for consistent browning and flavor distribution.
- 6
Return the pan to the oven and roast for 18-20 minutes, until the snapper flesh is opaque and flakes easily with a fork, and the herb crust is golden brown.
Tip: A meat thermometer inserted into the thickest part of the fish should read 63°C.
- 7
Remove from the oven and drizzle the roasted potatoes and fish with fresh lemon juice. Garnish with additional fresh parsley if desired.
- 8
Allow the fish to rest for 2-3 minutes before serving. Carefully divide each snapper and arrange on plates with the roasted potatoes.
Tip: Resting allows the juices to redistribute, keeping the fish moist and tender.
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