TIP: If snapper is not your desired fish, feel free to substitute with another whole fish such as branzino or tilapia. Keep in mind, other fish may be larger than the size listed so ensure to size the fish appropriately.
Step-by-step instruction without your screen going to sleep
2 each
whole snapper, insides removed, cleaned, scaled
Kosher salt, as desired
Ground black pepper, as desired
54g
canola oil
2
lemons, sliced
10 each
fresh parsley sprigs
10–12 each
fresh thyme sprigs
6 each
fresh rosemary sprigs
2 each (3/4–1 pound)
whole snapper, insides removed, cleaned, scaled
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
canola oil
2
lemons, sliced
10 each
fresh parsley sprigs
10–12 each
fresh thyme sprigs
6 each
fresh rosemary sprigs
Utensils
Flipping spatula
Step 1
Install the Accessory Frame in the bottom level of the unit, then place the Pro-Heat Pan on top.
Step 2
Turn dial to select MAX ROAST, set temperature to 700F, and set time to 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 25 minutes).
Step 3
Evenly coat fish with oil, salt, and pepper, then fill each cavity with sliced lemon and fresh herbs.
Step 4
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place each fish on the pan. Close door, select START/STOP and cook for 3 to 4 minutes.
Step 5
After 3 to 4 minutes, open door, and carefully flip fish using a metal fish spatula. Be sure to get under the skin before flipping. Close door and continue cooking for the remaining time.
Step 6
When cooking is complete, open door, remove fish and carefully transfer to a serving plate.
Install the Accessory Frame in the bottom level of the unit, then place the Pro-Heat Pan on top.
2 each
whole snapper, insides removed, cleaned, scaled
Kosher salt, as desired
Ground black pepper, as desired
54g
canola oil
2
lemons, sliced
10 each
fresh parsley sprigs
10–12 each
fresh thyme sprigs
6 each
fresh rosemary sprigs
2 each (3/4–1 pound)
whole snapper, insides removed, cleaned, scaled
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
canola oil
2
lemons, sliced
10 each
fresh parsley sprigs
10–12 each
fresh thyme sprigs
6 each
fresh rosemary sprigs
Step 2 of 6
Turn dial to select MAX ROAST, set temperature to 700F, and set time to 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 25 minutes).
2 each
whole snapper, insides removed, cleaned, scaled
Kosher salt, as desired
Ground black pepper, as desired
54g
canola oil
2
lemons, sliced
10 each
fresh parsley sprigs
10–12 each
fresh thyme sprigs
6 each
fresh rosemary sprigs
2 each (3/4–1 pound)
whole snapper, insides removed, cleaned, scaled
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
canola oil
2
lemons, sliced
10 each
fresh parsley sprigs
10–12 each
fresh thyme sprigs
6 each
fresh rosemary sprigs
Step 3 of 6
Evenly coat fish with oil, salt, and pepper, then fill each cavity with sliced lemon and fresh herbs.
2 each
whole snapper, insides removed, cleaned, scaled
Kosher salt, as desired
Ground black pepper, as desired
54g
canola oil
2
lemons, sliced
10 each
fresh parsley sprigs
10–12 each
fresh thyme sprigs
6 each
fresh rosemary sprigs
2 each (3/4–1 pound)
whole snapper, insides removed, cleaned, scaled
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
canola oil
2
lemons, sliced
10 each
fresh parsley sprigs
10–12 each
fresh thyme sprigs
6 each
fresh rosemary sprigs
Step 4 of 6
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place each fish on the pan. Close door, select START/STOP and cook for 3 to 4 minutes.
2 each
whole snapper, insides removed, cleaned, scaled
Kosher salt, as desired
Ground black pepper, as desired
54g
canola oil
2
lemons, sliced
10 each
fresh parsley sprigs
10–12 each
fresh thyme sprigs
6 each
fresh rosemary sprigs
2 each (3/4–1 pound)
whole snapper, insides removed, cleaned, scaled
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
canola oil
2
lemons, sliced
10 each
fresh parsley sprigs
10–12 each
fresh thyme sprigs
6 each
fresh rosemary sprigs
Step 5 of 6
After 3 to 4 minutes, open door, and carefully flip fish using a metal fish spatula. Be sure to get under the skin before flipping. Close door and continue cooking for the remaining time.
2 each
whole snapper, insides removed, cleaned, scaled
Kosher salt, as desired
Ground black pepper, as desired
54g
canola oil
2
lemons, sliced
10 each
fresh parsley sprigs
10–12 each
fresh thyme sprigs
6 each
fresh rosemary sprigs
2 each (3/4–1 pound)
whole snapper, insides removed, cleaned, scaled
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
canola oil
2
lemons, sliced
10 each
fresh parsley sprigs
10–12 each
fresh thyme sprigs
6 each
fresh rosemary sprigs
Step 6 of 6
When cooking is complete, open door, remove fish and carefully transfer to a serving plate.
2 each
whole snapper, insides removed, cleaned, scaled
Kosher salt, as desired
Ground black pepper, as desired
54g
canola oil
2
lemons, sliced
10 each
fresh parsley sprigs
10–12 each
fresh thyme sprigs
6 each
fresh rosemary sprigs
2 each (3/4–1 pound)
whole snapper, insides removed, cleaned, scaled
