Stuffed Whole Roasted Yellowtail Snapper

So in other words the recipe is really good but you only give it two stars because you do not know how to deal with the ingredients or like the cost of them........

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.

This was tasty! Unfortunately, the fish was really pricey (one snapper came to $28), and ours did not come de-scaled or de-gilled, so I kind of got grossed out cleaning/preparing it. The flavors of the fennel and lemon with the fish were fantastic, but unless you have some experience working with whole fish, I would just broil snapper filets and serve over the fennel slaw - that would be faster, cheaper, and less unappetizing in the prep work.