Whole Roasted Red Snapper
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 whole red snapper gutted and scaled (2lbs)
  • 1 tbsp. chili powder
  • ½ tsp. turmeric powder
  • 1 tbsp. coriander seeds
  • ½ tbsp. cardamom pods
  • 4 dried bay leaves
  • ½ tsp. fennel seeds
  • 2 tbsp. chopped garlic cloves
  • 2 tbsp. roughly chopped ginger
  • 1 chopped green chili
  • 2 chopped thai chili (optional)
  • 2 tbsp. chopped red onion
  • 1 tbsp. chopped curry leaves
  • 1 tbsp. butter
  • 3 tbsp. olive oil
  • 1 lemon sliced thick
  • 1 medium red onion sliced thick
  1. Roast the dry spices (coriander seeds, cardamom pods, fennel seeds and bay leaves) on a dry skillet for 3-4 minutes till fragrant, then allow it to cool for a few minutes. Then grind the seeds to a fine powder in a coffee grinder.
  2. In a clean bowl, add the ground spices along with the turmeric and chili powder. Add a splash of water to make a thick paste.
  3. To the clean fish, make three diagonal slashes along the belly of the fish. This allows the marinade to seep in the flesh.
  4. Apply the paste liberally all over the red snapper and season with salt and black pepper. Allow the fish to sit in the marinade for at least 10 minutes.
  5. For the stuffing, mash the chopped garlic, ginger, red onion, green chili, thai chilies, and curry leaves to a chunky paste with a motor and pestle.
  6. To the stuffing mix in 1 tablespoon of soft butter and 1 tablespoon of olive oil. Season the stuffing with salt and black pepper.
  7. Preheat the oven to 450 degrees.
  8. On a cookie sheet, drizzle olive oil on the pan, line with thickly sliced red onion and sliced lemons on top. Season the onion and lemons with olive oil to prevent burning, along with salt and black pepper.
  9. Place the fish on top of the stack of thickly sliced red onions and lemon.
  10. Stuff the cavity of the fish with fresh paste made in the motor and pestle. Add remaining stuffing to the gashes on the belly of the fish as well.
  11. Place additional sliced red onion and lemon on top of the fish and drizzle with 1 tbsp. of olive oil.
  12. Optional you can roast some sweet peppers and potatoes alongside of the red snapper.
  13. Once the oven is preheated to 450, place the fish in the oven for 30 minutes in the middle rack. Cover the fish with aluminum foil for the initial 15 minutes of cooking and carefully remove for the last 15 minutes.
  14. Serve warm with the onions and lemons from the bottom of the fish. Enjoy!
Recipe by Tikkaa at http://www.tikkaa.com/whole-roasted-red-snapper/