Baked Red Snapper
This Baked Red Snapper Recipe is a bright, lemony, garlic-forward baked fish that feels restaurant-fancy but comes together on a busy weeknight. Mediterranean-style with olive oil, herbs, and a touch of butter for rich flavor and a moist, flaky texture.
Ingredients
- 1.5–2 pounds red snapper fillets about 4 fillets, skin-on or skinless, patted dry
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter melted
- 4 cloves garlic finely minced
- 1 large lemon zested and juiced (about 2–3 tablespoons juice)
- 1 teaspoon kosher salt use about 3/4 teaspoon if using table salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon smoked paprika optional but recommended
- 2 tablespoons fresh parsley chopped, plus more for serving
- 1 tablespoon fresh dill chopped, optional
- 2 tablespoons dry white wine or low-sodium chicken broth
- 2–3 slices lemon plus extra wedges for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and make cleanup easier.
- Using paper towels, gently pat the red snapper fillets dry on both sides. This helps the fish brown slightly and absorb flavors more evenly.1.5–2 pounds red snapper fillets
- In a small bowl, whisk together the olive oil, melted butter, minced garlic, lemon zest, lemon juice, kosher salt, black pepper, dried oregano, dried thyme, and smoked paprika until well combined and fragrant.2 tablespoons extra-virgin olive oil, 2 tablespoons unsalted butter, 4 cloves garlic, 1 large lemon, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/4 teaspoon smoked paprika
- Pour the dry white wine or chicken broth onto the prepared baking sheet and tilt the pan so the liquid spreads around. This creates gentle steam to keep the fish moist as it bakes.2 tablespoons dry white wine
- Place the red snapper fillets on the baking sheet, skin side down if the fillets have skin. Spoon the garlic lemon butter mixture evenly over each fillet, coating them from end to end. Let any extra mixture drip onto the pan.1.5–2 pounds red snapper fillets
- Lay a slice or two of lemon on top of each fillet. Sprinkle some of the chopped fresh parsley and dill (if using) over the fish, reserving a little for serving.2 tablespoons fresh parsley, 1 tablespoon fresh dill, 2–3 slices lemon
- Bake in the preheated oven for 12–15 minutes, depending on the thickness of the fillets, until the fish flakes easily with a fork and is just opaque in the center. If using an instant-read thermometer, the internal temperature should reach about 135–140°F (57–60°C).
- If you’d like more color on top, switch the oven to broil and broil the fish for 1–2 minutes, watching closely so the garlic does not burn.
- Remove the pan from the oven and let the fish rest for 3–5 minutes. Spoon some of the garlicky, lemony pan juices over the fillets. Garnish with the remaining parsley and dill and serve with extra lemon wedges.2 tablespoons fresh parsley, 1 tablespoon fresh dill, 2–3 slices lemon
Notes
For a whole 2–2.5 lb red snapper, use the same seasonings but increase the salt to about 1 1/2 teaspoons and add a little extra olive oil to fully coat the fish inside and out. Stuff the cavity with lemon slices, garlic slices, and herbs and bake at 400°F (200°C) for about 25–30 minutes, or until the flesh flakes easily and reaches about 135–140°F. Variations: Add cherry tomatoes, thinly sliced red onion, and Kalamata olives to the pan for a full Mediterranean one-pan meal; add red pepper flakes or cayenne for a spicy version; or top with a light panko and herb mixture for a crisp finish. Leftovers keep in the refrigerator for up to 2 days and reheat best in a low oven (275–300°F), covered, until just warmed through.
Nutrition
Calories: 250kcal
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