Roasted Red Snapper
Last updated Jul 14, 2026
Roasted Red Snapper
Servings: 3-4
Total: 1 hr 40 min
Prep: 30 min
Cook: 40 min
5.0
Ingredients
- 2 whole red snappers
- 1 red onion, sliced
- 1 lemon (half sliced for stuffing, half cut into wedges for garnish)
- 1 bunch parsley and coriander/cilantro
- 4 cloves garlic (some sliced/with skin for stuffing, some minced for the sauce)
- 1 block butter
- 2 bunches cherry tomatoes
- Sea salt & black pepper (loaded in TempPro APG710 Spice Grinder Set for seasoning)
- Olive oil (for rubbing)
Key Tools
Recipe Instructions
1
Prep the Fish: Trim the fish fins with scissors so they don't burn and turn black in the oven. Score the fish by making a few deep slashes on both sides to allow the flavors to penetrate. Pre-heat your oven to medium-high.
2
Stuff and Tie: Open the fish belly and stuff it with garlic, lemon slices, and sprigs of parsley and coriander to act as a deodorizer. Tie the fish tightly with kitchen string so the stuffing doesn't fall out during roasting.
3
Seasoning: Drizzle the fish with olive oil and rub it evenly all over. Using your TempPro APG710 Electric One-Handed Salt & Pepper Grinder 2-pc Set, freshly grind the coarse sea salt and whole black peppercorns generously over the fish. Make sure to rub the freshly ground spices deep into the scored slits for maximum flavor.
4
Bake: Insert the probe of the TempPro TP972 Twin TempSpike Plus Truly Bluetooth Meat Thermometer into the thickest part of the fish. Place the fish (along with the sliced red onions) into the oven. Set the target temperature and doneness (e.g. 135°F for medium well) on your phone and bake until the alarm sounds.
5
Make the Sauce: While the fish is baking, melt the block of butter in a pan. Add the minced garlic and sauté until fragrant, then throw in the chopped parsley and coriander. Stir until the sauce turns a vibrant green.
6
Garnish and Serve: Once perfectly roasted, transfer the fish to a plate. Arrange the lemon wedges and optional cherry tomatoes around it. Finally, spoon the hot butter parsley sauce all over the fish from head to tail.
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