Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 large whole red snapper, (cleaned and gutted); 10 garlic cloves, (minced, and combined with a pinch of salt); 2 teaspoon ground cumin; 2 teaspoon ground coriander; salt; 1 teaspoon black pepper; 1 teaspoon ground sumac; 1/2 cup chopped fresh dill; 3 bell peppers, (different colors, sliced in rounds); 1 large tomato, (sliced into rounds); 1 medium red onion, (sliced into rounds); Greek extra virgin olive oil,; 2 lemons

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https://www.themediterraneandish.com/mediterranean-whole-roasted-red-snapper-recipe-with-garlic-and-vegetables/

Mediterranean Baked Red Snapper with Bell Peppers

Ready in about 30 mins, this easy baked red snapper with bold Mediterranean flavors, fresh herbs, and bell peppers is a must-try fish dinner!

Rezept

Entree

Zubereitungszeit ca. 35 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 25 Minuten

Zutaten:

2 large whole red snapper, (cleaned and gutted)
10 garlic cloves, (minced, and combined with a pinch of salt)
2 teaspoon ground cumin
2 teaspoon ground coriander
salt
1 teaspoon black pepper
1 teaspoon ground sumac
1/2 cup chopped fresh dill
3 bell peppers, (different colors, sliced in rounds)
1 large tomato, (sliced into rounds)
1 medium red onion, (sliced into rounds)
Greek extra virgin olive oil,
2 lemons

Arbeitsschritte:

Heat the oven. Preheat the oven to 425°F.
Prep the snapper. Pat the snapper fish dry. With a large knife, make two slits on each side of the fish. Fill the slits and coat the gut cavity of each fish with the minced garlic.
Make the spice mix. Combine the cumin, coriander, salt, pepper, and sumac in a small bowl. Use 3/4 of the spice mix to season the snapper on both sides; pat the spices into the fish, pushing into the slits you made earlier. Keep the remaining 1/4 of the spice mix aside for now.
Stuff the fish. Stuff each gut cavity with the chopped dill, and as much of the sliced peppers, tomatoes and onions as possible.
Transfer to a baking sheet. Place the stuffed fish in a lightly oiled baking sheet. Add the remaining sliced vegetables to form a frame around the fish. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice mix. Drizzle everything generously with olive oil.
Bake. Place the baking sheet on the lower rack of the oven. Roast for 25 minutes until the fish flakes. Transfer the fish to a serving platter and squeeze the juice of one lemon all over it. Use the slits you made earlier to cut through and portion the fish. Serve it with wedges of the remaining lemon.
Enjoy with a side of rice and Fattoush salad, if you like