I love to make this snapper for an easy weeknight meal with Mediterranean and southern Italian flavors. Baked red snapper is so simple and easily done in under 30 minutes, with minimal hands-on time. If your family is anything like mine, time is a hot commodity.
If you like recipes like baked red snapper, try Lemon Garlic Broiled Flounder or Pistachio Crusted Baked Sea Bass!
A Quick Look at The Recipe
- ✅Recipe Name: Baked Red Snapper
- ⏲️Ready in: 25 minutes
- 👪Makes: 4 filets
- 📋Main ingredients: Red snapper, herbs, lemon, and garlic.
- ⭐Why You'll Love This Recipe: This red snapper recipe is foolproof and always results in a tender and moist fish.
Have a question about the recipe? Ask Ai!
Jump to:
Why This Recipe
When I first started cooking fish, I wanted simple but flavorful recipes. That is exactly what this recipe brings to the table. It's done in under 30 minutes, and with an instant-read thermometer, you won't find a more foolproof Baked Red Snapper recipe.
These filets take minutes to prepare and go in the oven for less than 10 minutes. This method results in a tender but firm, delicious filet of snapper with easy-to-find ingredients! Simple classic seafood recipes like Pasta with Calamari or Linguine with Clams make the perfect weeknight dinners and can be paired with any of your favorite side dishes!
Ingredient Notes and Substitutions
- Red Snapper- Red snapper is a pretty easy fish to find in the U.S. It's a medium-firm white fish with a mild flavor and natural sweetness. There are plenty of fish that can be substituted, whether it be a black sea bass, grouper, flounder, or Vermilion Snapper, like we use in our Pan-Seared Vermilion Snapper recipe.
- Herbs- I use a combination of what is fresh, like parsley and thyme here. You can substitute other herbs such as marjoram, oregano, rosemary, or even mint!
- Lemon- Simple lemon slices will deliver the flavor into the snapper. Substitute with limes in a pinch or if you want to switch up the herbs with some cilantro.
*Please see the recipe card below for more information on the ingredients.
How to Make Baked Red Snapper
Red snapper is one of the most delicious fish available in the U.S. See the photo below on how to debone if you haven't had your snapper deboned by the seafood counter or fish monger. Otherwise, skip to PHOTO 1.
Deboning Red Snapper
Prepare the snapper filets by removing the bones if they haven't been removed already. Run your finger along the edge of the fish to find the edges of the bones, and place two fingers around the bone, as shown above. Then use tongs to pull the bone through your fingers without damaging the filet.
Baking Red Snapper
Step 1: Preheat the oven to 400℉. Drizzle the snapper filets with extra virgin olive oil on both sides. Then season with salt, pepper, and pressed garlic. Top with fresh chopped parsley, thyme sprigs, and slices of lemon.
Step 2: Place the snapper filets, skin-side down, onto a baking tray lined with parchment paper.
Step 3: Place the baking tray in the oven and bake for 6-8 minutes or until the snapper reaches 145℉.
Step 4: Use an instant-read thermometer to get the exact temperature and remove the fish from the oven. Serve immediately.
Red snapper is the perfect fish for fish lovers and those friends who say, "I don't like fishy fish." It's mild with a sweet flavor but has a firm enough texture that it doesn't just fall apart. It doesn't dry out easily, making it a home-cooking-friendly meal!
Baked red snapper is a really simple fish to make, and it's perfect to serve over Lemon Spinach Orzo with a side of Italian Lacinato Kale Recipe (Tuscan).
Would you like to save this recipe?
I'll email this post to you, so you can come back to it later!
Pro-Tips
- Ask your seafood counter or fishmonger to prepare the fish for you! They will be happy to debone and prep if you ask, and it will save you a little extra work.
- No matter what, a little bone will always sneak by inspection. I just let everyone know ahead of time when serving, especially if they don't eat fish.
- Bake on parchment paper. The skin will be slightly crisp and not stick to the parchment paper, vs trying to cook it directly on the baking sheet. If you do cook directly on the baking sheet, make sure to drizzle olive oil on the baking sheet.
- Use an instant-read thermometer. This is the only true way to know EXACTLY when the fish is done. It is the number one way to make sure you never overcook a fish again.
FAQs about Baked Red Snapper
Yes, if you, or the seafood counter, have not removed the bones, there will be bones in the snapper.
Place the whole fish on a piece of aluminum foil. Fold up the foil so that the fish is tightly wrapped. Place it in the oven at 350℉ for 5-10 minutes until heated through.
Best to bake at 400℉. This will get the center of the fish to 145℉ faster without drying out the fish at a lower temperature, like 350℉.
Serving Suggestions
- Starch- Serve baked red snapper with a side of Crispy Garlic Parmesan Potatoes or make it a little more Italian with a side of Zucchini Risotto or Creamy Cherry Tomato Risotto!
- Vegetables- Baked red snapper pairs perfectly with light vegetable sides like Italian Green Bean Salad, Roasted Carrots and Fennel, or Zucchini alla Scapece.
- Salads- Easily pair this with a simple bean salad like Kale and Cannellini Bean Salad or Orzo and Garbanzo Bean Salad!
- Drinks- A simple spritz or wine is perfect, like St. Germain Basil Cucumber Spritz or a Crisp Non Alcoholic Moscow Mule
Delicious Appetizers to Serve with Seafood
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Baked Red Snapper
Equipment
- 1 baking tray
- 1 garlic press
Ingredients
- 4 red snapper filets
- 1 lemon, sliced
- 2 tablespoon extra virgin olive oil
- 3 sprigs thyme
- 2 cloves garlic, pressed
- 1 tablespoon fresh chopped parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400℉. Prepare the snapper filets by removing the bones if they haven't been removed already. Run your finger along the edge of the fish to find the edges of the bones, and place two fingers around the bone. Then use tongs to pull the bone through your fingers without damaging the filet.
- Drizzle the snapper filets with extra virgin olive oil on both sides. Then season with salt, pepper, and pressed garlic.
- Place the snapper filets, skin-side down, onto a baking tray lined with parchment paper. Top with fresh chopped parsley, thyme sprigs, and slices of lemon. Place the baking tray in the oven and bake for 6-8 minutes or until the snapper reaches 145℉.
Video
Notes
- Ask your seafood counter or fishmonger to prepare the fish for you! They will be happy to debone and prep if you ask, and it will save you a little extra work.
- No matter what, a little bone will always sneak by inspection. I just let everyone know ahead of time when serving, especially if they don't eat fish.
- Bake on parchment paper. The skin will be slightly crisp and not stick to the parchment paper, vs trying to cook it directly on the baking sheet. If you do cook directly on the baking sheet, make sure to drizzle olive oil on the baking sheet.
- Use an instant-read thermometer. This is the only true way to know EXACTLY when the fish is done. It is the number one way to make sure you never overcook a fish again.
Vincent DelGiudice says
This one is so easy and delicious. I love snapper and this makes for an easy family dinner. Let me know what you think below!