Try something new this Christmas with our whole glazed snapper recipe.


  • 4.5kg large whole red emperor or snapper, scaled and gutted

  • 1 bunch bay leaves

  • 2 oranges, sliced

  • 2 small heads fennel, thinly sliced

  • 2 small red onion, sliced

  • 1 tsp crushed fennel seeds

  • ½ tsp chilli flakes

  • Glaze

  • 1 tbs extra virgin olive oil

  • 50g unsalted butter, softened

  • ¼ cup honey

  • 2 tbs white balsamic vinegar

  • 1 orange, zested and juiced

  • Salt flakes and white pepper to season


  • 1.

    Preheat oven to 180.

  • 2.

    For the glaze, combine all the ingredients in a bowl.

  • 3.

    Using a sharp knife remove the head of the snapper (you can ask your fishmonger to do this).  Use kitchen scissors to remove the fins from the fish and discard.

  • 4.

    Score the snapper on both sides. Place half the bay leaves inside the snapper then tie the snapper with string to keep belly closed. 

  • 5.

    Line a baking tray with baking paper. Layer the orange, fennel, onion and remaining bay leaves. Scatter over fennel seeds, chilli flakes and season. Lay on the snapper.

  • 6.

    Brush the snapper on both sides with the glaze then roast for 45 minutes, basting often.

  • 7.

    Remove string from fish and serve fish on a platter with the roasted vegetables and orange slices and any cooking juices.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings