Recipe courtesy of Giada De Laurentiis
Episode: Seafood Delights
Roasted Red Snapper with Rosemary
55 min
15 min
4 servings
55 min
15 min
4 servings


  • 4 tablespoons olive oil
  • 1 whole (3-pound) red snapper, cleaned, scaled
  • Salt and freshly ground black pepper
  • 1 lemon, halved
  • 1/2 small onion, chopped
  • 1/2 small fennel bulb, chopped
  • 2 sprigs fresh rosemary
  • 1 tablespoon chopped fennel fronds
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 small garlic clove, minced


Preheat the oven to 400 degrees F.

Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes.

Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.

Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:


Oven Roasted Red Snapper Fillets with Tomatoes and Onions

Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano

Ratatouille with Red Snapper

Recipe courtesy of Ellie Krieger

Red Snapper Tacos

Recipe courtesy of Stanton Social

Red Snapper en Papillote

Recipe courtesy of Alton Brown

Red Snapper Sunset

Recipe courtesy of Las Brisas Acapulco

Linguine with Red Snapper

Recipe courtesy of Debi Mazar and Gabriele Corcos


So Much Pretty Food Here