Whole Red Snapper Stuffed with Tomatoes Peppers Shallots and Garlic

Whole Stuffed Red Snapper recipe, Fish Friday Foodies

Whole Stuffed Red Snapper

Whole Stuffed Fish was this month’s challenge on #FishFridayFoodies. This recipe for Whole Red Snapper stuffed with Tomatoes, Peppers, Shallots and Garlic is simple and can easily be adapted for use with just fillets (if you don’t want to tackle a whole fish). 

One of the things I most like about participating in the #FishFridayFoodies blogger event each month is that this group is simply not afraid to tackle less than typical challenges. For this month’s whole stuffed fish, for instance, when I went to The Shrimp Dock in Maryville, Tennessee to pick up my fish they told me that most people don’t want to work with a whole fish.

Either because of dealing with bones, or having to look at a fish head, or that it’s too much fish, people prefer to cook with fillets.  For that reason, this recipe can be adapted for use with fillets, too. Instead of stuffing the fish, you could just cook the fish atop the stuffing. Simple.

And this recipe is easy. Very, very easy. All you do is combine seeded cherry tomatoes (halved tomatoes that you press your finger in to pop out the seeds), sweet bell pepper slices, diced shallots, minced garlic, chopped parsley, oregano leaves, thyme leaves, salt, pepper, paprika, olive oil and dry white vermouth. The outside of the fish is rubbed with olive oil and sprinkled with salt and pepper (I also added some of the garlic and herb remnants from the bowl of stuffing), and baked. Here are my ingredients assembled for preparation.

Whole Stuffed Red Snapper Mise en Place

I purchased my fish already gutted, scaled and with the gills removed. Your local fish market will do this for you and it makes it much easier (and frankly, less messy). I’m sure that they would also bone the fish for you, but I love doing that myself.

Since the cavity of the snapper is pretty small, I wanted all the bones removed so that there would be a larger space for the stuffing, but also to make it easier to serve and eat, without the bones. Here’s what mine looked like when I finished.

Deboned whole red snapper for stuffing

Then it’s just a matter of assembly and baking. For a whole fish of 3-4 pounds (four servings), it took 40 minutes to bake. If you are placing fillets on top of the stuffing, it will take 15-20 minutes, all in a 375° F oven.

I served ours with some fettuccine that I drizzled with olive oil, salt and pepper. The herbed stuffing from the fish was lovely with both the pasta and the fish.

Red Snapper from Whole Stuffed Fish with Fettuccine, Fish Friday Foodies

It was delicious. Either as a whole fish, or as fillets, do try this!

Also, check out the other whole stuffed fish recipes submitted by other Fish Friday Foodie cooks in the links below!


5.0 from 1 reviews
Whole Red Snapper Stuffed with Tomatoes Peppers Shallots and Garlic
Prep time
Cook time
Total time
Whole fish stuffed with tomatoes, peppers, shallots and garlic, herbs, wine and seasonings is an easy meal, served atop pasta.
Serves: 4 servings
  • 1 - 3-4 pound whole red snapper
  • 2 cups halved, seeded cherry tomatoes
  • 1 cup sliced sweet bell peppers (I used mini peppers and slice them in rings)
  • 1 cup diced shallot
  • ½ cup chopped flat leaf parsley
  • ¼ cup dry white vermouth (or dry white wine)
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon paprika
  1. Preheat the oven to 375° F.
  2. On a baking sheet lined with parchment, or foil, lightly spray the surface with cooking spray.
  3. Place the fish on the lined baking sheet and rub the skin with a small amount of olive oil.
  4. Sprinkle with salt and pepper.
  5. In a large bowl, combine the remaining ingredients and stir to combine.
  6. Open the cavity of the fish and place the stuffing inside (some will probably spill out, that's fine). *See notes if using fillets
  7. Place the baking sheet into the preheated oven and bake for about 40 minutes, or until the juices run clear.
  8. Remove from the oven and allow to rest for about 5 minutes before removing to a platter. The serving yield will be about 2 servings per side of the fish, distributing the stuffing evenly among the servings.
For fillets, place a pile of the stuffing on the prepared baking sheet, place the fillet on top.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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9 Responses to Whole Red Snapper Stuffed with Tomatoes Peppers Shallots and Garlic

  1. Wendy Klik says:

    Such beautiful, bright and fresh ingredients. This is a lovely dish and sounds absolutely, mouthwateringly good.

  2. Karen says:

    That sounds delicious! I recently found a great place that does all of that for you too, and it makes it so much easier.

  3. sneha datar says:

    An inviting and tempting plate of delicious prepared of stuffed fish.

  4. Colleen says:

    I love this group so much too! I don’t think I would cook with fish or seafood quite as often without it! I’m not sure I could tackle the whole fish head thing, so I love that this recipe can be made just as easily with fillets. It looks amazing!

  5. Wow this looks amazing, P! I love whole roasted fish. It’s so moist and flavorful. 🙂

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