Creole Yellow Tail Snapper
There is something truly authentic about baking a whole fish, fins and all. With seafood being so popular in Creole cooking, we couldn’t think of a more suitable flavor pairing when we set out to prepare this yellow tail snapper.
- 1 whole 1 whole 1 whole Yellow Tail Snapper
- 4 clove 4 clove 4 clove Garlic
- 2 Tbsp 2 Tbsp 2 Tbsp Creole Seasoning
- 1/2 1/2 1/2 Lemon
- 1 sprig 1 sprig 1 sprig fresh Rosemary, Stalk
- 2 Tbsp 2 Tbsp 2 Tbsp Unsalted Butter
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 425 degrees.
- Rinse the snapper, and pat dry.
- Rub the smashed garlic all over the skin of the fish. Then, place the garlic inside the fish body cavity.
- Season the body cavity with the Creole Seasoning.
- Rub the lemon on the skin of the fish, and also place it in the body cavity, along with the rosemary.
- Season the skin of the fish liberally with the remaining Creole Seasoning.
- Bake the snapper on a roasting rack or broiler pan for 30 minutes until the fish easily flakes.
- Melt the butter, brush it over the cooked fish, and serve.
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