Whole Roasted Snapper and Potatoes

Easy to marinate the night before and bake for dinner the next day, this one pan dinner of flavorful, tender fish is a little spicy with aromatic rosemary. Serve with bread or potatoes to soak up the delicious sauce.
By Katalina Kastravet

Whole Roasted Snapper and Potatoes

Sometimes the best dinners are ones that require only one pan and very little clean up. For this recipe, the fish is marinated the night before and left it in the fridge overnight. The next day, after work, all you have to do is cut some potatoes and turn on the oven.

Whole Roasted Snapper and Potatoes

You see that marinade? It has fresh chili peppers, garlic, Meyer lemon, bay leaves, curly parsley, dill, fresh basil, olive oil, stuffed with rosemary and tomatoes! This fish is the bomb, and the marinade is truly the best! Fresh, spicy, zesty – best flavors ever!

Whole Roasted Snapper and Potatoes
Click here for the recipe.

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