Whole Baked Snapper With Greek Potato Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven and prepare the snapper by cleaning and scoring the skin.
• STEP 2.Rub the snapper with a mixture of olive oil, lemon juice, garlic, and a blend of herbs and spices.
• STEP 3.Place the snapper on a baking tray and bake for the recommended time, or until the flesh is opaque and flakes easily.
• STEP 4.While the snapper is baking, prepare the Greek potato salad by boiling the potatoes and combining them with the remaining ingredients.
• STEP 5.Serve the baked snapper with the Greek potato salad on the side.

Cooking Tips

• Make sure to score the snapper's skin to allow the flavors to penetrate and the fish to cook evenly.
• Choose fresh snapper with clear eyes and a firm texture for the best results.
• For added flavor, marinate the snapper in the olive oil and herb mixture for a few hours before baking.

Storage and Serving

• Leftover baked snapper can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the snapper in the oven or enjoy it cold in salads or sandwiches.
• The Greek potato salad can be made in advance and stored in the refrigerator for up to 3 days.