I found this fish on sale and was a little concerned about how to cook it with its head and tail still intact. Luckily, Whole Foods had already scaled it. It also had a strong fishy smell, which concerned me, but it disappeared once cooked. I skipped the fennel and onion and added fresh garlic and lemon slices, just estimating amounts. I also wasn't familiar with baking fish at 400 degrees so reduced it to 375 for 35 minutes. The single fish was a little more than 3/4 of a pound. It was delicious! It had a lot of bones but was worth it. The fresh herbs and lemon came through beautifully. I'm glad you shared such a simple and delicious recipe. Thank you.
Stuffed Whole Roasted Yellowtail Snapper
Fennel is often paired with fish, but you can easily substitute chopped, seeded, and peeled tomato, if you prefer. Use this versatile preparation with almost any small whole fish and your favorite fresh herbs.
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Total: 40 Minutes
- Calories: 251
- Fat: 9.2g
- Saturated fat: 1.5g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 1.6g
- Protein: 37.5g
- Carbohydrate: 2.7g
- Fiber: 0.4g
- Cholesterol: 67mg
- Iron: 0.4mg
- Sodium: 378mg
- Calcium: 63mg
- 2 (1 1/2-pound) whole cleaned yellowtail snappers (heads and tails intact)
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 cup fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 6 tablespoons chopped onion
- 2 tablespoons chopped fennel bulb
- 4 rosemary sprigs
- 4 oregano sprigs
- 1. Preheat oven to 400°.
- 2. Score skin of each fish with 3 diagonal cuts. Rub inside flesh of each fish with 2 1/2 teaspoons olive oil; drizzle each fish with 4 1/2 teaspoons lemon juice. Sprinkle flesh evenly with salt and black pepper. Place both fish on a rimmed baking sheet coated with cooking spray. Place 3 tablespoons onion, 1 tablespoon fennel, 2 rosemary sprigs, and 2 oregano sprigs inside each fish. Rub skin of each fish with 1/2 teaspoon remaining oil; drizzle each with 1 1/2 teaspoons remaining juice.
- 3. Roast at 400° for 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
This recipe appeared in The New Way to Cook Light (2012) and in the November, 2012 25th anniversary issue.
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