Oven-Baked Red Snapper

ViBoA recipes

Sunset Fish from the Oven

The smell of fish, garlic, fresh herbs, peppers, and citrus filled the air while music plays in the background. As the fish baked in the oven, the juices mixed with the herbs and lemon, creating a rich aroma that drifted through the house. When it finally reached the table, surrounded by shrimp, shellfish, mango and polenta, everyone went quiet for a moment. That first bite tasted like the sea breeze of Aruba and a family gathering that nobody wanted to end. The secret is not the fish. It is the sauce left in the baking dish. In Aruba, that sauce never goes to waste. Someone will always grab a piece of bread, look around to make sure nobody is watching, and clean the dish one last time.

Servings Preparation Time Cooking Time

6–8 people 30 minutes 55 minutes

• Ingredients

  For the Fish

  • 1 whole red snapper (about 2–2.5 kg / 4–5 lbs), cleaned and scaled

  • 3 tbsp olive oil

  • 1 lemon, sliced

  • 1 lime, sliced

  • 1 tsp sea salt

  • 1 tsp black pepper

  • 1 tsp paprika

  • 1 tsp mild Curry

  • 1 tsp dried mix herbs

  Aromatics

  • 4 garlic cloves, minced

  • 3 shallots, sliced

  • 1 sprig fresh rosemary

  • 4 sprigs fresh thyme

  • Handful fresh parsley, chopped

  • Handful fresh chives, chopped

  Vegetables

  • 1 yellow bell pepper, sliced

  • 1 red bell pepper, sliced

  • 1 onion, sliced

  Sauce

  • Juice of 1 lemon

  • Juice of 1 lime

  • 60 ml (¼ cup) olive oil

  • 60 ml (¼ cup) dry white wine

  • 1 tbsp butter, melted

  • 2 tbsp Kecap Manis (sweet soya)

  Garnish

  • Extra parsley

  • Lemon slices

  • Fresh chives

• Instructions

  1. Prepare the Fish

  Preheat the oven to 190°C (375°F). Pat the fish dry and make 3–4 diagonal cuts on each side. Rub with salt, pepper, paprika, curry, Kecap Manis, oregano, and olive oil. Stuff the cavity with lemon slices, lime slices, rosemary, thyme, garlic, and some parsley.

  2. Build the Flavor Base

  Spread the sliced onions, shallots, peppers, and remaining herbs in a large baking dish. Place the fish on top. Pour the wine, citrus juices, olive oil, and melted butter around and over the fish.

  3. Bake

  Cover loosely with foil and bake for 30 minutes. Remove the foil and continue baking for 20–25 minutes until the skin becomes golden and the fish flakes easily with a fork.

  The kitchen should smell of roasted herbs, citrus, and the ocean.

  4. Finish

  Spoon the roasting juices over the fish.

  Scatter fresh parsley and chives on top and add fresh lemon slices before serving.

• ViBoA Touch

  Serve family-style in the middle of the table with:

  • Boiled Aruba-style polenta

  • Rice with garlic and herbs

  • Fried plantains

  • Fresh mango

  • Crusty bread for dipping into the sauce

  Caribbean Twist

  Add a little Scotch bonnet pepper and a splash of coconut milk to the roasting liquid.

  Spice Level

  • Mild: no chili

  • Medium: 1/2 red chili

  • Hot: add Scotch bonnet pepper

ViBoA Secret

“Save a piece of bread for the end. You’ll understand why.”