Whole Baked Fish – Snapper with Salsa Verde

Name: Whole Baked Fish - Snapper with Salsa Verde
Prep time: 5 min
Cook time: 15 min
Ingredients: 2 whole snapper (scaled, gutted and cleaned); 1 lemon sliced; 1/2 cup parsley; 1/2 cup dill; 4 tbsp olive oil; 2 garlic cloves (peeled); 1/2 tsp salt; 3 anchovy fillets; 1 tbsp capers; 3/4 cup parsley (finely chopped); 1 cup olive oil; 1/4 cup lemon juice

By Daen Lia

Mar 27, 2026

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This whole baked snapper with salsa verde is a simple yet impressive seafood recipe that’s perfect for Easter entertaining. Ready in just 15 minutes, the snapper is roasted with olive oil, lemon and herbs until perfectly tender, then finished with a light and fresh homemade salsa verde.

Whole baked fish with salsa verde sits on large white platter. Lots of herbs are scattered all over.

Why you’ll love this whole baked snapper!

You are going to love this one because it feels like the kind of dish you would order at a beautiful seaside restaurant, but you can so easily make it at home.

I’ve said it before and I will say it again, roasting a whole fish is not scary!! It’s actually one of the easiest things you can make. Just make sure you have plenty of salt and plenty of good quality extra virgin olive oil.

It is simple, it is fresh and it lets really good ingredients shine, which is exactly how I love to cook. If you already love my Spanish garlic prawns or my prawn and saffron spaghetti, this sits right alongside them… big on flavour, light on effort and perfect for sharing.

Ingredients For Whole Baked Fish
How To Make Whole Baked Fish
FAQ’s
Tips For When Cooking With Whole Fish
What To Serve With Whole Baked Fish
How To Store Whole Baked Fish
More Seafood Dishes To Love!
Whole Baked Fish – Snapper with Salsa Verde Recipe

Ingredients For Whole Baked Fish

When it comes to a dish like this, the ingredients really do all the work for you. We are keeping it simple with a beautiful whole snapper, good quality olive oil, fresh herbs, lemon and a handful of pantry staples to bring it all together.

Whole snapper – Look for a fresh, whole fish that has bright, clear eyes, shiny skin and smells clean like the ocean (not fishy). Ask your fishmonger to gut, scale and clean the fish, and if you like, they can also score the sides for you so it cooks evenly and absorbs more flavour.
Other fish options – This recipe works beautifully with other whole fish like barramundi, sea bass, branzino or bream. Just choose a similar sized fish so the cooking time stays roughly the same.
Good quality olive oil – This is where a lot of the flavour comes from, so use one you love. Be generous here, it helps keep the fish moist and adds richness.
Fresh herbs – Think parsley, dill or even basil. Not only do they beautifully flavour the fish, the parsley is also used to make the salsa verde.
Lemon – Essential for stuffing inside the fish and finishing at the end. It lifts everything and balances the richness of the olive oil.
Capers and anchovies (for salsa verde) – These add that salty, punchy flavour that makes the sauce sooo delicious!

How To Make Whole Baked Fish

This whole baked fish is really one of those meals that could not be easier to make!

Whole baked snapper is sitting on white baking tray. Has herbs poking out of belly and olive oil drizzled all over.

Step 1: Cut 3 slashes on each side of the fish, cutting through flesh down to the bone. Sprinkle a bit of salt inside the cavity of the fish. Stuff the cavity with parsley and dill. Layer lemon slices on top of herbs. Sprinkle a very generous amount of salt on the skin (both sides), including a bit on the head of the fish. Then drizzle with the olive oil. Rub all over the fish, including in the slashes.

Whole baked fish with salsa verde has been roasted and sits on large white platter. Lots of herbs are scattered all over.

Step 2: Place fish onto a baking tray and baking for 15 minutes at 220°C/430°F or until the internal temperature is 55°C/131°F. You can also use a small knife at one of the cut slits in the fish to prise a bit of meat gently away from the spine. If it flakes away from the bone without resistance, it’s done.

White mortar and pestle has salsa verde inside it.

Step 3: Mix together all ingredients for the salsa verde in a mortar and pestle.

Step 4: Leave the fish to rest for 5 minutes and then serve with the salsa verde.

FAQ’s

Can I use fish fillets instead of a whole fish?

Yes, you can. While a whole fish gives you more flavour and that beautiful presentation, fillets will still taste delicious. Just reduce the cooking time as they will cook much faster.

How do I know when the snapper is cooked?

The flesh should be opaque and easily flake away from the bone with a fork. You can check the thickest part near the head, it should come away effortlessly.

Do I need to remove the bones before serving?

No need. Once cooked, the flesh will lift off the bone very easily. You can gently pull it apart at the table or serve it and let everyone help themselves.

Can I make the salsa verde ahead of time?

Absolutely. The salsa verde can be made up to a week in advance and stored in the fridge. In fact, it tastes even better as the flavours develop.

Can I make the Salsa Verde in a food Proceccor?

Yes you can! Mix all ingredients together except the olive oil and then slowly drizzle in the oil while it mixes.

Tips For When Cooking With Whole Fish

Pat it really dry – This helps the skin roast properly instead of steaming. Don’t skip this step.
Season generously – Whole fish needs more salt than you think. Season both the inside cavity and the outside well.
Don’t be shy with olive oil – Rub it all over the fish and inside the cavity to keep everything moist and flavourful.
Score the skin – Lightly cut a few slits into the thickest part of the fish so it cooks evenly and absorbs all that flavour.
Stuff the cavity – Lemon slices and herbs inside the fish make a huge difference to the overall flavour.
Use a hot oven – A high heat (around 220°C) helps the skin crisp slightly while keeping the flesh tender.
Don’t overcook it – This is the most important one. Keep an eye on it and check early, the flesh should just flake and still be juicy.

What To Serve With Whole Baked Fish

This dish is already great on its own but works great with some sides and other seafood favourites.

Crispy smashed potatoes – Golden, garlicky and perfect for soaking up all that olive oil and salsa verde
Simple green salad – Something fresh with a sharp vinaigrette to balance the richness of the fish
Tomato salad – Juicy tomatoes, olive oil, salt and basil… simple and so good alongside seafood
Steamed or grilled greens – my garlicky green beans would be a delicious side!
Crusty bread or focaccia – Essential for mopping up all the juices (my no knead focaccia is perfect here)
Make it a seafood spread – Add my grilled prawns with tomato butter, Spanish garlic prawns or prawn and saffron spaghetti for a full Mediterranean-style feast

How To Store Whole Baked Fish

Fridge – Store any leftover snapper in an airtight container in the fridge for up to 2 days. Keep the salsa verde separate if you can.
Reheating – Gently reheat in a low oven (around 150°C) or in a pan with a drizzle of olive oil. Avoid the microwave if possible as it can dry the fish out.
Serve cold – Leftover snapper is actually delicious flaked cold into salads, sandwiches or wraps with a spoon of salsa verde.
Salsa verde storage – Store in a sealed jar in the fridge for up to 1 week. A layer of olive oil on top will help keep it fresh.
Freezing – Not recommended for cooked whole fish as the texture can become quite dry once thawed.