There is something truly spectacular about bringing a Whole Baked Fish – Snapper with Garlic & Dill Butter Sauce to the table. This dish is a showstopper, marrying the delicate sweetness of snapper with a lavishly aromatic butter sauce scented with garlic and fresh dill. The lemon brings brightness, while the whole fish presentation promises moist, flaky flesh in every bite. Effortlessly elegant yet comfortably rustic, this recipe transforms even a regular weeknight into a Mediterranean celebration.

Whole Baked Fish – Snapper with Garlic & Dill Butter Sauce Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how just a handful of fresh, everyday ingredients come together for maximum flavor in this recipe. Each one—no matter how humble—plays a vital role, so don’t skip or skimp. Here’s what you’ll need for your Whole Baked Fish – Snapper with Garlic & Dill Butter Sauce:

Whole snapper (about 2.5–3 pounds): The star! Fresh snapper’s mild, sweet flavor shines through when baked whole, remaining juicy and tender.
Olive oil (2 tablespoons): Rubbed into the skin, it crisps beautifully in the oven and keeps the flesh moist.
Salt and pepper: Essential for seasoning not only on the outside but also within the cavity for even flavor.
Lemon, thinly sliced: Tucked inside, it infuses the fish with a gentle citrus tang and looks gorgeous when served.
Garlic cloves, minced (4): Lends warmth and savory depth to the butter sauce—don’t be shy!
Unsalted butter, melted (4 tablespoons): Richness and silkiness, acting as the indulgent base for your dill and garlic.
Fresh dill, chopped (2 tablespoons): Bright and aromatic, it pairs magically with fish (plus, save a few sprigs for garnish).
Lemon juice (1 tablespoon): Adds acidity to balance and “wake up” the lush butter sauce.
Fresh dill sprigs and lemon wedges (for serving): Perfect for a final flourish that makes the platter pop.

How to Make Whole Baked Fish – Snapper with Garlic & Dill Butter Sauce

Step 1: Prepare for Baking

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. This not only saves on cleanup but also ensures easy transfer of the fish. Start by patting your snapper dry—removing excess moisture leads to crispier skin. If you haven’t already, confirm your snapper has been scaled and gutted by your fishmonger, as this will make prep a breeze.

Step 2: Score and Season the Snapper

Gently place the whole snapper on your work surface. With a sharp knife, make 3 diagonal slashes on each side of the fish. These cuts allow the seasonings and the sauce to penetrate deeper, guaranteeing flavor in every bite. Rub the fish all over (even inside the cavity) with olive oil, then season generously with salt and pepper. This is the foundation for your Whole Baked Fish – Snapper with Garlic & Dill Butter Sauce.

Step 3: Stuff the Cavity

Take your thin lemon slices and a few sprigs of fresh dill, and tuck them right into the fish’s cavity. As the snapper bakes, the citrus and herbs will infuse the meat with subtle fragrance, giving you that signature light and fresh Mediterranean flavor.

Step 4: Mix the Garlic Dill Butter

In a small bowl, stir together the melted unsalted butter, minced garlic, chopped fresh dill, and a splash of lemon juice. This dreamy blend becomes the soul of your Whole Baked Fish – Snapper with Garlic & Dill Butter Sauce, marrying richness from the butter with bright, herbal, and tangy notes.

Step 5: Bake the Snapper

Lay the prepared fish on your lined baking sheet. Spoon half of the garlic dill butter over the fish, paying special attention to let some of it trickle into the slashes and the cavity. Bake for 25–30 minutes, basting with the remaining butter about halfway through. You’ll know it’s ready when the fish flakes easily with a fork and is fully opaque in its thickest part.

Step 6: Garnish and Serve

Carefully transfer your beautiful baked snapper to a large serving platter. Before bringing it to the table, scatter additional fresh dill sprigs and lemon wedges over and around the fish. This final flourish not only makes your creation even more inviting but adds an extra pop of flavor for anyone who craves it.

How to Serve Whole Baked Fish – Snapper with Garlic & Dill Butter Sauce

Garnishes

Top your Whole Baked Fish – Snapper with Garlic & Dill Butter Sauce with extra fresh dill sprigs and plenty of lemon wedges. The dill provides a burst of color and aroma, while a fresh squeeze of lemon at the table brightens every forkful. For a special touch, a light drizzle of quality olive oil just before serving imparts gloss and richness.

Side Dishes

This stunning fish loves simple, sun-kissed sides. Pair it with roasted baby potatoes or a bowl of buttery steamed green beans. A crisp Mediterranean salad or garlicky sautéed greens is also perfect for catching any extra garlic dill butter sauce. And don’t forget a chunk of crusty bread for mopping up every last drop!

Creative Ways to Present

For a dinner party, serve the snapper right from the baking sheet on a large board, flanked by piles of greens, potatoes, and colorful citrus slices. Or, for a rustic family feel, bring the whole platter to the table so that everyone can admire the presentation before digging in together. To wow your guests, scatter edible flowers and thinly sliced radishes around the rim for an unexpected, fresh flourish.

Make Ahead and Storage

Storing Leftovers

Leftover Whole Baked Fish – Snapper with Garlic & Dill Butter Sauce is a treat the next day. Remove any remaining flesh from the bones and transfer it to an airtight container. Store in the refrigerator for up to 2 days. The dill and garlic flavors will mellow and continue to infuse the fish.

Freezing

For best texture, it’s ideal to enjoy this dish fresh. However, if you have surplus, the cooked fish can be frozen. Gently flake the meat off the bones, discard the skin, and package the fish tightly in a freezer-safe container. Label and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

To reheat, place the fish in a covered oven-safe dish and warm at 300°F (150°C) until just heated through. Avoid overcooking, as this may dry out the delicate flesh. Add a knob of butter or a splash of olive oil to restore moisture and revive that garlicky, herby aroma.

FAQs

Can I use a different type Main Course

Absolutely! You can substitute snapper with other mild, whole white fish such as sea bass, branzino, or trout. Just adjust the baking time based on the size and thickness of your fish.

Is it essential to bake the fish whole?

Baking the fish whole helps lock in moisture and imparts incredible flavor from the bones and skin. If you prefer fillets, you can still enjoy the Garlic & Dill Butter Sauce, but whole fish creates a juicer, more impressive centerpiece.

How do I know when the snapper is done baking?

Your fish is ready when it flakes easily with a fork and the flesh is fully opaque at the thickest point. For extra assurance, the internal temperature should reach 145°F (63°C).

Can I make Whole Baked Fish – Snapper with Garlic & Dill Butter Sauce dairy-free?

Yes! Simply replace the melted butter in the sauce with a good-quality dairy-free margarine or extra virgin olive oil. The sauce still brings plenty of flavor and richness.

What’s the best way to eat a whole baked fish?

Once served, use a serving spoon to gently lift sections of fish away from the bones. Start at the top (above the spine), then lift and serve the bottom fillet. Don’t forget to drizzle over extra sauce, herbs, and a squeeze of lemon!

Final Thoughts

If you’re looking for a simple yet spectacular dish, nothing beats Whole Baked Fish – Snapper with Garlic & Dill Butter Sauce. The entire process, from prepping to serving, is unfussy and full of joy. Don’t hesitate to impress your loved ones—let this stunner take center stage at your next gathering or cozy family dinner!

Whole Baked Fish – Snapper with Garlic & Dill Butter Sauce Recipe