Baked Whole Red Snapper

Chef Lina Paccoud

Spigalina,, Lenox, MA

Baked Whole Red Snapper


  • 1 ½ to 2 ½ pound whole red snapper, cleaned
  • 1 clove garlic, sliced thin
  • 3 Tbsp extra virgin olive oil
  • 6 fresh thyme sprigs
  • 6 fresh oregano sprigs
  • 6 thin slices of lemon
  • 6 fresh bay leaves
  • 3 thin slices of lime
  • 3 thin slices of orange
  • 1-2 sliced shallots saut?ed in butter or olive oil
  • 2 cloves of garlic (whole and crushed on back of knife) saut?ed in butter or olive oil
  • Salt and freshly ground black pepper to season


Line a large baking sheet with foil and drizzle with a little olive oil.
Place half of herbs and lemon slices in center of foil. Season cavity of fish with salt and pepper and remaining herbs, garlic and the slices of lemon, lime and orange. Sprinkle outside of fish with salt, pepper and remaining olive oil.
Fold edges of foil over fish: seal.
This can be done 1 day ahead and refrigerated.
Preheat oven to 350ºF.
Bake snapper until cooked through (about 45 minutes) 
Transfer to platter. Open foil..



Recommended wine/beer for Baked Whole Red Snapper:

Georges Duboeuf 2006 Beaujolais Nouveau [France]