Scared of Cooking A Whole Fish? I Got You!
Transport yourself to the sunny coasts of Provence with this one-pan Provençal-Style Baked Whole Fish recipe! This dish combines tender, flaky red snapper with a medley of oven-roasted vegetables (similar to what you’d use in ratatouille) infused with the earthy aroma of herbes de Provence. Swoon!
You’re basically now a French chef cooking at home. 👩🏻🍳
Why this recipe works
This meal is as visually stunning as it is delicious (just like a whole baked salt-encrusted fish, it is a showstopper for entertaining!) making it perfect for a special occasion or a weeknight treat.
As you probably know by now, I am absolutely obsessed with seafood. Here are a few of my personal favorite easy seafood recipes to inspire your next restaurant-worthy dinner at home: baked cod with white wine sauce, San Francisco-style cioppino, or perhaps these pan-seared sea scallops with a citrus beurre blanc lovingly spooned on top!
Ingredient Highlights
- Fish: This recipe works well with other firm white fish, such as sea bass, branzino, or trout. Adjust the cooking time based on the size of your fish.
- Herbes de Provence: Substitute with Italian seasoning or a mix of thyme, rosemary, and oregano.
- White wine vinegar: Use apple cider vinegar or fresh lemon juice if needed.
- Potatoes: Swap with sweet potatoes or parsnips (or use a combination!).
- Spice: You can add ½ tsp crushed red pepper flakes to the vegetable mixture for some added heat.
Directions
Full quantities and instructions can be found in the recipe card below.
- Prepare the vegetables. Preheat an oven to 375°F (190°C). Toss potatoes, onion, fennel, bell pepper, tomatoes, and garlic with 2 tablespoons olive oil, herbs de Provence, salt, and pepper in a baking dish. Roast for 40 minutes, stirring halfway.
- Prepare the fish. Pat the fish dry, score the skin, and season the cavity with salt and pepper. Stuff with lemon slices and herbs. Refrigerate until needed.
- Bake the fish. Add white wine vinegar to the vegetables and stir. Place the fish on top, drizzle with remaining olive oil, and sprinkle with salt. Bake for 25-30 minutes, or until the fish flakes easily.
4. Serve! Transfer fish to a cutting board, remove skin, and portion the fish. Serve with roasted vegetables, chopped parsley, and lemon wedges.
Ari’s Best Tips!
- Make sure the fish is fresh! Choose a fish with bright, clear eyes and a mild, briny smell.
- The scales must be removed. Scaling the fish is essential for an enjoyable dining experience. Ask your fishmonger to do this if you’re unsure how.
- How to achieve even cooking: Be sure to score the fish evenly for uniform cooking.
- Add more veggies! The sky’s the limit. Consider adding zucchini, cherry tomatoes, or olives.
Make-Ahead and Store
Prepare the vegetables up to a day in advance and store them in an airtight container in the refrigerator. Assemble and bake the fish just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Remember that seafood has a shorter shelf life than beef or chicken.
- To reheat: Reheat in a 350°F (175°C) oven until warmed through. Avoid microwaving the fish to maintain its texture.
I don’t recommend freezing. Whole fish is best enjoyed fresh as the texture of the snapper will likely change during thawing.
Serving Suggestions
My preference is to serve this with crusty baguette to soak up all the flavorful juices. You could also enjoy it alongside a crisp green salad (like this butter lettuce salad) dressed with a simple vinaigrette. Perhaps my 5-minute shallot vinaigrette?
A seafood dish that is comforting yet elegant, with a perfect balance of richness and freshness. And my goodness, what a show stopper to see this served at dinner!
If you make this Provençal Baked Whole Fish recipe, please let me know by leaving a review and rating below!
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One-Pan Provencal-Style Baked Whole Fish (Red Snapper)
Equipment
Ingredients
- 2 lb whole red snapper, cleaned
- 2 medium Russet potatoes, peeled and cut into ½-inch pieces
- 1 large onion, peeled, halved, and thinly sliced into half moons
- 1 medium fennel, outer layers discarded, halved and cut into half moons
- 1 yellow or red bell pepper, seeds removed, cut into ½-inch pieces
- 1 (14.5 oz) can diced tomatoes
- 5 cloves garlic, peeled and thinly sliced
- ¼ cup extra virgin olive oil, divided
- 1 Tbsp herbs de Provence
- 1 tsp kosher salt, plus more for seasoning fish
- ¼ tsp freshly ground black pepper, plus more for seasoning fish
- 1 small lemon, thinly sliced, plus lemon wedges for serving
- Small bundle of fresh thyme sprigs, about 10 total
- 1 Tbsp white wine vinegar
- Fresh parsley, finely chopped, for serving
Instructions
- Prep the veggies. Preheat an oven to 375°F (190°C). In a large baking dish, combine cubed potatoes, thinly sliced onion, thinly sliced fennel, diced bell pepper, 1 (14.5oz) can diced tomatoes, and 5 thinly sliced garlic cloves. Drizzle with 2 Tbsp extra virgin olive oil, then season with 1 Tbsp herbs de Provence, 1 tsp kosher salt, and ¼ tsp freshly ground black pepper. Toss well, then cook for 40 minutes, or until tender.
- Prepare the fish. Pat the fish dry with a paper towel, then using a sharp knife, make 4 diagonal slits into its skin on each side. Season the cavity of the snapper generously with kosher salt and black pepper. Place a few lemon slices inside along with the bundle of fresh herbs. Refrigerate until needed.
- Bake the fish. When the veggies are tender, add a splash of white wine vinegar (about 1 Tbsp), give them a good stir, then place the seasoned fish on top. Drizzle with remaining 2 tablespoons of olive oil and ½ tsp kosher salt. Return the dish to the oven and cook for 25-30 minutes, or until the fish is fully cooked and flakes easily.
- To serve: Carefully remove the fish from atop the veggies and transfer to a cutting board. Gently remove the skin, then pull away the flesh and place individual portions onto plates. When you’ve finished the first side, you should be able to carefully lift away the body and bones by lifting the tail end of the fish. The second side should remain de-boned. Serve with roasted veggies, a sprinkle of fresh parsley, and lemon wedges!
Notes
- Note: I recommend cutting the potatoes smaller than what is pictured here (stick to the size listed in the ingredients). My photographer preferred the larger cut potatoes, but to ensure even cooking I’d say go a bit smaller.
- Fish: This recipe works well with other firm white fish, such as sea bass, branzino, or trout. Adjust the cooking time based on the size of your fish.
- Prepare the vegetables up to a day in advance and store them in an airtight container in the refrigerator. Assemble and bake the fish just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Remember that seafood has a shorter shelf life than beef or chicken.
- To reheat: Reheat in a 350°F (175°C) oven until warmed through. Avoid microwaving the fish to maintain its texture.
Nutrition
Photography by Jo Harding.
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