Provençal-Style Baked Whole Fish (Red Snapper)

This Provençal-style baked whole fish is a rustic, flavor-packed dish that brings together fresh vegetables, herbs, and olive oil for a Mediterranean-inspired meal. I love how the fish bakes gently over a bed of aromatic vegetables, absorbing all the beautiful flavors while staying moist and tender. It feels elegant yet simple enough for a weeknight dinner.

Why You’ll Love This Recipe

I like this recipe because it transforms a whole fish into something both hearty and delicate, with minimal effort. The combination of fennel, bell pepper, onion, and herbs de Provence gives the dish a fresh Mediterranean flair. The fish stays juicy while the vegetables caramelize beautifully in the oven. I find that it’s a stunning centerpiece for a dinner table and pairs wonderfully with a crisp glass of white wine.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 lb whole red snapper, cleaned
2 medium Russet potatoes, peeled and cut into ½-inch pieces
1 large onion, peeled, halved, and thinly sliced into half moons
1 medium fennel, outer layers discarded, halved and cut into half moons
1 yellow or red bell pepper, seeds removed, cut into ½-inch pieces
1 (14.5 oz) can diced tomatoes
5 cloves garlic, peeled and thinly sliced
¼ cup extra virgin olive oil, divided
1 Tbsp herbs de Provence
1 tsp kosher salt, plus more for seasoning fish
¼ tsp freshly ground black pepper, plus more for seasoning fish
1 small lemon, thinly sliced, plus lemon wedges for serving
Small bundle of fresh thyme sprigs, about 10 total
1 Tbsp white wine vinegar
Fresh parsley, finely chopped, for serving

Directions

1. I preheat the oven to 400°F (200°C).
2. I toss the potatoes, onion, fennel, bell pepper, tomatoes, and garlic with half of the olive oil, herbs de Provence, 1 tsp salt, and ¼ tsp pepper in a large baking dish.
3. I spread the vegetables evenly across the dish and roast them for about 25 minutes until they start to soften.
4. Meanwhile, I pat the fish dry and season the inside and outside with salt and pepper.
5. I stuff the cavity with lemon slices and thyme sprigs.
6. I remove the vegetables from the oven, place the fish on top, and drizzle with the remaining olive oil and white wine vinegar.
7. I return the dish to the oven and bake for about 25–30 minutes, or until the fish flakes easily with a fork and the vegetables are tender.
8. I garnish with fresh parsley and serve with lemon wedges.

Servings and Timing

This recipe serves 4 people. The total time is about 1 hour, including 15 minutes of prep and 45 minutes of baking.

Variations

I sometimes use sea bass or branzino instead of red snapper, as they also work beautifully with this Provençal-style preparation. If I want extra richness, I add a handful of olives or capers to the vegetable mix before roasting. For a lighter version, I swap the potatoes for zucchini or eggplant, which brings even more Mediterranean character to the dish.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I place the fish and vegetables in a baking dish, cover loosely with foil, and warm in a 300°F oven until heated through. I avoid microwaving because it can dry out the fish.

FAQs

How do I know when the fish is fully cooked?

I check that the flesh flakes easily with a fork and is opaque all the way through.

Can I make this dish with fillets instead of a whole fish?

Yes, I sometimes use fillets, but I reduce the cooking time to about 15–20 minutes since they cook faster.

Do I need to scale the fish before baking?

Yes, I always make sure the fish is cleaned and scaled so the skin is edible and pleasant to eat.

Can I prepare the vegetables ahead of time?

I like to prep and chop the vegetables earlier in the day so I can assemble and bake everything quickly at dinner time.

What type of potatoes work best?

I use Russet potatoes for their fluffiness, but Yukon Golds also hold up well in this dish.

Can I use dried thyme instead of fresh?

Yes, if I don’t have fresh thyme, I substitute with 1 teaspoon dried thyme.

How do I keep the fish moist while baking?

I drizzle it with olive oil and roast it over juicy vegetables, which helps keep it from drying out.

What wine pairs best with this recipe?

I usually serve it with a crisp white wine like Sauvignon Blanc or a dry rosé.

Can I make this dish spicy?

Yes, I sometimes add a pinch of red pepper flakes to the vegetable mix for a gentle heat.

What can I serve alongside this dish?

I like to serve it with a simple green salad and some crusty bread to soak up the juices.

Conclusion

This Provençal-style baked whole red snapper is one of my favorite ways to enjoy a hearty yet fresh Mediterranean-inspired meal. I love how the vegetables, herbs, and lemon infuse the fish with layers of flavor, making it both comforting and elegant. It’s a beautiful dish to share with family and friends, and it always feels like a special occasion at the table.

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