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Whole Roasted Snapper, Portuguese-Style

Saveur magazine

We have made this recipe many times. Feel free to omit the clams, or substitute other vegetables.


1 large bulb fennel

Kosher salt and freshly ground black pepper

1 lb. fingerling potatoes, halved lengthwise

7 tbsp. extra-virgin olive oil

1 lb. fresh linguiça or kielbasa, cut into 1⁄4"-thick slices

1 whole cleaned red snapper (3 lbs.)

1 lemon, sliced into 1⁄4"-thick half moons

10 sprigs thyme, plus 2 tbsp. thyme leaves

10 sprigs parsley

1⁄2 lb. mixed olives, pitted

12 littleneck clams (optional)

1⁄2 cup white wine

Zest of 1 orange


Trim and discard stalks from fennel; reserve 10 wispy fronds. Halve fennel bulb lengthwise; slice into 1⁄4"-thick wedges. Bring 2 qts. salted water to a boil in a 4-qt. saucepan. Blanch fennel for 4 minutes; drain and set aside. Add potatoes to boiling water; reduce heat to medium; simmer until tender, 12-15 minutes. Drain potatoes; set aside.


Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add sausage; cook until browned, about 5 minutes. Set aside.


Heat oven to 475˚. Cut 4 angled slits on each side of fish, about halfway to bone. Put a lemon slice into each slit. Line a baking sheet with an 18" x 24" sheet of heavy-duty foil. Transfer fish to foil. Rub with 3 tbsp. oil; season with salt and pepper. Stuff cavity with remaining lemon, thyme sprigs, and parsley. Arrange fennel, potatoes, sausages, olives, and clams around fish; sprinkle with remaining thyme. Drizzle with wine. Put an 18" x 24" piece of foil over top. Crimp edges together to form a packet.


Roast for 35-40 minutes. Cut into foil; carefully pull back edges. Sprinkle with zest, remaining oil, and fennel fronds.


Original recipe.

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