Whole roasted fish is the easiest, healthiest, quickest meal to cook! Plus, who doesn’t love picking at a fish for hours at the dinner table? When you eat whole fish, you have to watch for bones so it forces you to eat slow, enjoy the sips of wine in between bites, and savor every moment at the dinner table with family and friends!
1 whole large red snapper - gutted, cleaned, scaled
Kosher salt and freshly cracked pepper
2 lemon slices + 1 lemon for serving
2 stems rosemary + more for garnish
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon coriander
Good quality, fruity olive oil
Preheat oven to 425 degrees. Rinse and pat the snapper dry and place on a baking sheet. Cut 3 slits on each side of the fish. Salt and pepper the cavity (belly) and both sides generously, pressing to adhere. Stuff the cavity with lemon slices and rosemary. In a small bowl, mix together the cumin, garlic powder, and coriander. Sprinkle on both sides of the fish, pressing to adhere. Drizzle olive oil generously over the top. Place in the oven and roast for about 25 to 30 minutes or until cooked through and easy to flake with a fork. Serve whole with more olive oil drizzled atop and fresh squeezed lemon juice. Garnish with rosemary if desired.