One-Pan Provencal-Style Baked Whole Fish (Red Snapper)
Imagine sitting by the Mediterranean coast, enjoying a meal with a cold glass of wine in the warm sun. That's exactly what this Provençal-Style Baked Whole Fish is like. Tender, flaky snapper is cooked over a medley of roasted vegetables with fragrant herbes de Provence. The best part? It's all done one pan so cleanup is a breeze. Ideal for special occasions or simply just because!
Servings: 3 servings
Calories: 675kcal
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
Serving: 0.3of the fish | Calories: 675kcal | Carbohydrates: 50g | Protein: 69g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 112mg | Sodium: 1218mg | Potassium: 2676mg | Fiber: 8g | Sugar: 10g | Vitamin A: 727IU | Vitamin C: 133mg | Calcium: 257mg | Iron: 6mg
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