Whole Roasted Snapper with Lemongrass & Chili
Whole Roasted Snapper with Lemongrass & Chili is a show-stopping dish that will tantalize your taste buds and impress your guests. The succulent snapper, infused with aromatic lemongrass and spicy chili, delivers a perfect balance of flavors, while its crispy skin adds a delightful texture. This versatile recipe is simple enough for weeknight dinners yet stunning enough for special occasions, making it the ultimate centerpiece for any gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 1 whole snapper (2–3 pounds)
- 2 stalks fresh lemongrass, minced
- 1–2 fresh chili peppers, sliced (adjust to taste)
- 4 cloves garlic, minced
- 3 tbsp extra-virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- Fresh cilantro or green onions (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the snapper under cold water and pat dry with paper towels.
- In a bowl, mix garlic, lemongrass, chili, olive oil, salt, and pepper to create a flavorful paste.
- Rub the mixture generously over the entire fish and inside the cavity.
- Place the snapper on a parchment-lined baking sheet and roast for 25-30 minutes until the flesh flakes easily.
- Let rest briefly before garnishing with cilantro or green onions and serving with lime wedges.
Nutrition
- Serving Size: 1 fillet (approximately 150g)
- Calories: 220
- Sugar: 0g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Feel free to substitute lemongrass with fresh basil or add ginger slices for an extra flavor kick. Pair this dish with coconut rice or grilled vegetables for an enhanced dining experience.