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Whole Roasted Red Snapper with Potatoes

Whole Roasted Red Snapper with Potatoes in olive oil and lemon juice,is delicious, flavorful and a perfect family meal. 

Course Main Course
Cuisine American, Italian
Keyword Whole Roasted Red Snapper with Potatoes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 697 kcal
Author Catalina Castravet


For the Fish:

  • 4 red snappers cleaned and scaled
  • 1/2 cup chopped curly cilantro plus more for garnish
  • 1/2 cup chopped dill
  • 1/2 cup chopped basil
  • 4 rosemary sticks
  • 4 bay leaves
  • 2 tablespoons minced fresh ginger
  • 2 chili fresh chili peppers seeded and chopped
  • 1 garlic bulb cleaned and minced
  • 2 small heirloom tomatoes or cherry tomatoes chopped
  • 1/2 cup olive oil plus extra for rubbing the fish
  • 1 meyer lemon squeezed
  • salt and pepper

For the Potatoes:

  • 2 lbs potatoes washed and cut
  • 1/4 cup olive oil
  • 3 whole dry chili peppers
  • 3 bay leaves
  • salt and pepper


For the Fish Marinade:

  1. The night before, chop all of the ingredients as required above. In a small bowl mix all together except tomatoes, rosemary and bay leaves.
  2. Lightly season each fish with salt, rub the fish all over with olive oil, stuff with rosemary, bay leaves and chopped tomatoes and place in a container that can be closed airtight.
  3. Pour the marinade all over the fish, close the container and place in the fridge overnight or for 10-12 hours.


  1. Preheat oven to 400F.
  2. In a large bowl mix potatoes with olive oil, whole dry chili peppers, bay leaves, salt and pepper to taste.
  3. Transfer the potatoes to a large roasting pan and try to spread out into 1 layer. Roast in the oven for 30 minutes, after flip with a spatula to ensure even browning and place the fish on top of the potatoes.
  4. Pour the leftover marinade on top of the fish and roast for 30 minutes or until the fish is a nice golden color, the flesh is done (check with a fork in the middle of the fish) but still juicy.
  5. When ready transfer to individual plates and serve with lemon on the side, garnish with fresh herbs: parsley or basil.
Nutrition Facts
Whole Roasted Red Snapper with Potatoes
Amount Per Serving
Calories 697 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 4g25%
Cholesterol 166mg55%
Sodium 302mg13%
Potassium 2385mg68%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 0g0%
Protein 95g190%
Vitamin A 870IU17%
Vitamin C 24.2mg29%
Calcium 187mg19%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.