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Whole Roasted Lemon Snapper with Lemon-Apricot Glaze

Photo: Becky Luigart-Stayner; Styling: Judy Feagin
Yield Makes 4 servings
There are about 15 species of this saltwater fish found in United States waters, with the most popular being red snapper. Pacific red snapper is not a true snapper but actually a type of rockfish that also works well with this recipe.


  • Olive oil
  • 4 (1- to 2-pound) yellowtail snapper, cleaned, with head and tail intact
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1/3 cup apricot preserves
  • 2 tablespoons brown sugar
  • 1 tablespoon peanut oil
  • 1/2 teaspoon lemon-pepper seasoning
  • 3 lemons, sliced
  • 8 fresh or dried bay leaves
  • 1/2 teaspoon cornstarch

How to Make It

  1. Lightly oil a baking pan or sturdy baking sheet. Rinse fish, pat dry, and lay in pan. (Depending on the size of your pan and fish, you may need to use two pans to accommodate all 4 fish.)

  2. Combine lemon juice and next 4 ingredients in a small bowl. Brush fish inside and out with half of lemon-apricot glaze; set remaining glaze aside.

  3. Stuff cavity of each fish with 2 to 3 lemon slices and 2 bay leaves. Lay 1 or 2 lemon slices on top of each fish, and tie to secure.

  4. Bake, uncovered, at 425° for 15 to 25 minutes or until fish flakes easily.

  5. Meanwhile, whisk together cornstarch and reserved glaze in a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 1 minute, stirring constantly. Serve sauce with fish.