Oven Roasted Yellowtail Snapper


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Skill Level: Medium
Prep Time: 15 Min.
Marinate: 30 Min.
Cook Time: 30 Min.


2 whole yellowtail snapper, (1 1/2 pounds each) – scaled and gutted, 2 fennel bulbs – sliced in 1/4 inch strips, 1/2 cup olive oil, 6 cloves garlic – thinly sliced, Juice of 4 mandarins, Juice of 2 limes, 1 teaspoon honey, 1/4 teaspoon ground cumin, 1 serrano pepper – thinly sliced, 1/4 cup fresh cilantro – chopped, 1/2 teaspoon salt, Fresh ground black pepper, Mandarin and lime slices for garnish

A whole oven roasted fish is the aquatic analogue to roasted chicken. It’s easy to prepare, forgiving and adaptable. As long as you have fresh fish you’ve done the hardest part. Remember, each serving requires a one to one and a half pound fish. Bon appétit! Note: You may substitute yellowtail with mangrove or lane snapper. You can also replace mandarins with oranges.


Heat olive oil in saucepan over medium heat. Add garlic, swirl until garlic turns golden brown. Remove from heat, carefully add mandarin and lime juice, honey, cumin, serrano pepper, cilantro, 1/4 teaspoon salt and black pepper to taste. Cool to room temperature.

Place whole snapper in large bowl and pour in garlic mixture. Slather over fish and marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.

Preheat oven to 375°F. Arrange fennel strips in single layer in a roasting pan; season with salt and pepper to taste. Arrange fish over fennel and drizzle remaining marinade over fish and fennel. Cover the pan with foil and bake for 15 minutes. Remove the foil, increase heat to 400°F and continue baking until fish is cooked through, approximately 10 more minutes.