Baked Snapper with roast vegetables and lemon oil

Recipe by Nikos Moraitis

Prep Time: 15 minutes

Cooking time: 45 minutes

Portions: 2 



  • 1 whole descaled Snapper (approximately 1 kg)
  • 1 lemon cut into wedges
  • 6 thyme sticks
  • 3 celery sticks diced
  • 2 onions diced
  • 3 carrots diced
  • 4 agria potatoes diced
  • 2 tbs capers
  • extra virgin olive oil
  • 100 ml dry white wine
  • fresh tarragon for garnish
  • salt and pepper to taste

For the lemon oil:

  • 120 ml extra virgin olive oil
  • 40-50 ml lemon juice
  • zest from one lemon
  • salt and pepper



Preheat your oven to 200 degrees Celsius.


Line an oven pan with baking paper and add the celery, potatoes, onions, and carrots as well as the white wine. Drizzle generously with olive oil and season with salt and pepper. Place in the oven and roast for 15 minutes.


Descale the Snapper if needed, then rinse and pat dry with a paper towel. Rub the fish with olive oil both on the outside and in the cavity and season. Stuff the lemon wedges and thyme into the cavity.


After the vegetables have been baking for 15 minutes, add the snapper and capers to the pan and cover with tin foil. Bake snapper and veggies for a further 30 minutes


For the lemon oil, use a stick blender to mix the olive oil, lemon juice and zest, as well as salt and pepper to taste.


After 30 minutes check that the fish is cooked by using a knife or fork to make sure it is flaky and opaque.


Serve with lemon oil and tarragon for garnish.


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