Mediterranean Whole Roasted Red Snapper with Garlic and Bell Peppers | The Mediterranean Dish. An easy recipe your family will love! Whole snapper stuffed with fresh garlic, dill, bell peppers, tomatoes and onions and roasted to perfection. Add a salad or a quick rice and you're good to go! Ready in 30 minutes!

Mediterranean Roasted Red Snapper with Garlic and Bell Peppers

  • Author: The Mediterranean Dish
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: serves 4-6 1x


Mediterranean whole roasted snapper recipe with garlic and a medley of bell peppers. A healthy and impressive dinner.



  • 2 large whole snapper fish, cleaned and gutted
  • 15 large garlic cloves, minced and combined with a pinch of salt
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • salt
  • 1 tsp black pepper
  • 1 tsp ground sumac
  • 1/2 cup chopped fresh dill
  • 3 bell peppers, different colors, sliced in rounds
  • 1 large tomato, sliced into rounds
  • 1 medium red onion, sliced into rounds
  • Private Reserve Greek extra virgin olive oil
  • 2 lemons


  1. Preheat the oven to 425 degree F.
  2. Pat the snapper fish dry. With a large knife, make two slits on each side of the fish. Fill the slits and coat the gut cavity of each fish with the minced garlic.
  3. To make the spice mix, combine the cumin, coriander, salt, pepper and sumac in a small bowl. Use 3/4 of the spice mix to season the snapper on both sides; pat the spices into the fish pushing into the slits you made earlier. Keep the remainder 1/4 of the spice mix aside for now.
  4. Stuff each gut cavity with the chopped dill, and as much of the sliced peppers, tomatoes and onions as possible.
  5. Place the stuffed fish in a lightly oiled baking sheet. Add the remaining sliced vegetables to form a frame around the fish. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice mix.
  6. Drizzle everything generously with olive oil.
  7. Place the baking sheet on the lower rack of your 425 degrees F heated oven. Roast for 25 minutes until the fish flakes.Transfer the fish to a serving platter and squeeze juice of one lemon all over it. Use the slits you made earlier to cut through and portion the fish. Serve it with wedges of the remaining lemon.
  8. Enjoy with a side of rice and fattoush salad, if you like.


  • To make things easy, you’ll want to get your fishmonger to clean and gut the whole snapper; and you can choose to have the head removed, if you prefer.
  • Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
  • Visit the Mediterranean Dish store to purchase our all-natural or organic spices. Create your own 6-pack or 3-pack of your favorites!
  • Category: Entree
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: Mediterranean Red Snapper, Red Snapper, Roasted snapper, snapper with peppers and garlic