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Roasted Whole Teriyaki Snapper

Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Hands-on time 20 mins
Total time 1 hr, 25 mins
Yield Makes 6 to 8 servings
It's time to embrace whole fish, which make for easy roasting or grilling. Plus, the bones keep the meat tender and flavorful. Leave gutting and scaling to the fishmonger. To serve the cooked fish, peel back the skin, and starting at the backbone, lift the top fillet from the bone with a metal spatula. Then discard the skeleton, freeing the second fillet.


  • 1 (3- to 3 1/2-lb.) red snapper, cleaned, with head and tail intact
  • Parchment paper
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 large bunch fresh basil, stems and leaves separated
  • 2 limes, thinly sliced
  • 4 green onions, sliced
  • 1/4 cup olive oil
  • 1 cup teriyaki sauce

How to Make It

  1. Preheat oven to 400°. Cut 3 diagonal slits, 1 1/2 inches apart, on each side of fish. Place fish in a parchment paper-lined jelly-roll pan. Let stand at room temperature 20 minutes. Sprinkle salt and pepper over fish and in cavity. Place basil stems, half of lime slices, and half of green onions in cavity. Drizzle olive oil over fish.

  2. Bake at 400° for 35 to 40 minutes or until fish flakes with a fork. Let stand 10 minutes.

  3. Transfer fish to a serving platter; drizzle 1/4 cup teriyaki sauce over fish. Top with basil leaves and remaining lime slices and green onions. Serve with remaining teriyaki sauce.

  4. Note: We tested with Soy Vay Veri Veri Teriyaki Marinade and Sauce.