Go Back
+ servings
Whole Roasted Red Snapper with Potatoes One pan

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 697kcal
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:

  • The night before, chop all of the ingredients as required above. In a small bowl mix all together except tomatoes, rosemary and bay leaves.
  • 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.
  • Pour the marinade all over the fish, close the container and place in the fridge overnight or for 10-12 hours.


  • Preheat oven to 400F.
  • In a large bowl mix potatoes with olive oil, whole dry chili peppers, bay leaves, salt and pepper to taste.
  • 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.
  • 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.
  • When ready transfer to individual plates and serve with lemon on the side, garnish with fresh herbs: parsley or basil.


Calories: 697kcal | Carbohydrates: 14g | Protein: 95g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 166mg | Sodium: 302mg | Potassium: 2385mg | Fiber: 2g | Sugar: 0g | Vitamin A: 870IU | Vitamin C: 24.2mg | Calcium: 187mg | Iron: 4.9mg