Category: Seafood Dishes

Serves: 4

Ingredients

• 2 (1 ½ pound) whole cleaned yellowtail snappers (heads and tails intact)
• 2 tablespoons extra-virgin olive oil, divided
• ¼ cup fresh lemon juice
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• Cooking spray
• 6 tablespoons chopped onion
• 2 tablespoons chopped fennel bulb
• 4 rosemary sprigs
• 4 oregano sprigs

Directions

1. Preheat oven to 400 degrees
2. Score skin of each fish with 3 diagonal cuts. Rub inside flesh of each fish with 2 ½ teaspoons olive oil; drizzle each fish with 4 ½ teaspoons lemon juice. Sprinkle flesh evenly with sea salt and black pepper. Place both fish on a rimmed baking sheet coated with cooking spray. Place 3 tablespoons onion, 1 tablespoon fennel, 2 rosemary sprigs, and 2 oregano sprigs inside each fish. Rub skin of each fish with ½ teaspoon remaining oil; drizzle each with 1 ½ teaspoons remaining juice.
3. Roast at 400 degrees for 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Nutrition Facts

Calories 251, Fat 9.2g, Protein 37.5g, Carbohydrates 2.7g, Fiber 0.4g, Cholesterol 67mg, Iron 0.4mg, Sodium 378mg, Calcium 63mg