Credits Photo/Recipe was taken from here
While cooking a whole fish definitely seems intimidating, this is the recipe to show you just how easy it really is. But don’t worry, no one has to know—because it’s gonna look ridiculously impressive when served, no matter what. Roasting a whole fish on a sheet pan like here is easier than tackling it on the grill, as you have less to worry about with temperature control and there’s no flipping required.
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
1 medium shallot or small onion roughly chopped
3 garlic cloves, roughly chopped
1 tablespoon fresh thyme leaves or herbs
1 1/2 teaspoons lemon zest
1/2 teaspoon crushed pepper
3/4 cup olive oil
500g baby gold potatoes (about 8 potatoes)
1 small red onion cut lengthwise in wedges
1 whole red snapper, cleaned, scaled, gutted, and fins trimmed
How to Make It
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Set aside.
Process parsley, shallot, garlic, thyme or herbs, lemon zest, and red pepper in a food processor until finely chopped, about 15 seconds. Add oil, and process until well incorporated, about 15 seconds. Toss together potatoes, onion wedges, 2 tablespoons of the parsley mixture, and 1 teaspoon of the salt in a large bowl.
Cut 3 (2-inch-long) slits diagonally on both sides of fish, cutting all the way to the bone on both sides. Rub exterior and inside of cuts with 1 cup of the parsley mixture and remaining 1 3/4 teaspoons salt; place fish on a prepared baking sheet. Spread potato mixture around fish. Bake in the preheated oven until fish is opaque and flaky and vegetables are tender about 30 minutes.
Drizzle fish with remaining 1/4 cup parsley mixture. Serve with lemon wedges.