If you have ever wondered how to cook a whole fish in the oven, this Tasty Oven Baked Red Snapper is the perfect place to start. It's easy, flaky, juicy every single time, and no deep frying needed.
Recipe Highlights
🕒 Whole Red Snapper: Naturally sweet, tender, and perfect for baking.
🐟 Simple Marinade: Olive oil, garlic, herbs, and lemon bring bright, fresh flavor.
🔥 Oven-Baked: No frying! Just a clean, easy bake at 400°F (200°C)
⏱️ Ready in 45 Minutes: Quick enough for weeknights, elegant enough for guests.
I've always loved cooking a whole fish. I feel it traps so much of the juice and flavor. Even chefs recommend doing it, and that's why I thought of trying out this baked whole fish recipe. The same easy method can be used for other whole fish, such as tilapia or branzino.
If you enjoy this, you’ll love the similar yet unique flavors of the baked basa fish, known for its light, buttery taste. For something equally easy but with a citrus kick, the oven-baked cod with lemon and garlic brings brightness to your table.
Why You'll Love This Baked Red Snapper
- Juicy, flaky, and crispy, and ready in under 30 minutes.
- Oven-baked and mess-free: No oil splatter or deep frying.
- Fresh, clean flavor from herbs, garlic, lemon, and butter
- Great for beginners: Simple, foolproof, and straightforward instructions.
- Healthy and versatile. Low-carb and high-protein, it pairs well with a variety of dishes.
Jump to:
How to Choose Fresh Whole Fish
- Clear, bulging eyes: Avoid fish with sunken or cloudy eyes.
- Shiny, tight skin: Scales should be intact, and the skin should be moist, not dry.
- Bright red or pink gills: Dull or brownish gills mean the fish isn’t fresh.
- Firm flesh: Press the fish lightly; it should spring back, not leave an indentation.
- Clean smell: Fresh fish smells like the sea, not overly “fishy” or sour.
Recipe Ingredients
- Red snapper: I used a whole red snapper with its skin on. You can use a whole tilapia, branzino, sea bream, or mackerel.
- Seasonings: Old Bay seasoning, Cajun seasoning, paprika, fish seasoning, salt, and black pepper.
- Butter: Adds moisture and richness to this lean fish.
- Olive oil: Adds moisture and helps coat the veggies.
Refer to the recipe card for a complete list of ingredients and their measurements.
Variations & Substitutions
- Fish substitutions: If red snapper is unavailable, use branzino, sea bass, trout, or tilapia as alternatives.
- Flavor tweaks: Add lemon juice, white wine, or spice it up with red pepper or scotch bonnet.
- Cooking methods: Try foil-wrapped or grilled versions for different textures.
- Stuffing options: Add fresh herbs, garlic, or veggies inside the fish.
- Serving suggestions: Pair with rice, roasted vegetables, or salad for a complete meal.
How to Make Oven-Baked Red Snapper
Preheat the oven to 400°F (200°C). Line a baking sheet or oven-safe dish with parchment paper or foil, or grease lightly.
- Prepare the fish: Gut the fish and wash it with lemon juice. If already cleaned, skip.
- Use a sharp knife to score the fish: 3–4 diagonal cuts on each side.
- Marinate the fish and veggies, ensuring the marinade penetrates deeply into the slits. Do the same for the potatoes and veggies.
- Place some butter slices on the fish. Place the potatoes and vegetables in a baking pan and top with the fish, adding slices of butter on top. Bake in a preheated oven at 400°F for 30 minutes, until cooked through, and serve with a choice of sides. (see recipe card for more).
Tips & Tricks to Nail the Recipe
- Don’t skip scoring the fish: Slits help the marinade penetrate and cook the whole red snapper fish evenly.
- Don’t overcrowd the baking tray: Give the fish room to cook and crisp properly.
- Watch your oven temperature: Baking at too high a temperature can dry out the fish, while baking at too low a temperature results in soggy skin.
- Let the fish rest after baking: Resting for 5 minutes helps juices redistribute for a moist texture.
- Use a meat thermometer: Cooking to an internal temp of 145°F (63°C) ensures safety and doneness.
Serving Ideas & Suggestions
I love serving this baked red snapper with a side of dirty rice dirty rice or Cameroonian Jollof rice to go with this, and it always turns out to be a fantastic combination!
It pairs well with East African chapati, crispy garlic herb roasted potatoes, or crispy baked potato wedges with a cup of chilled homemade juice
Recipe FAQs
You can! Arrange the fish in a greased Air Fryer basket and bake at 400°F for about 30 minutes, flipping the fish midway through the cooking time.
You can use a meat thermometer to check the internal temperature of the fish. If it reads 145 degrees, the fish is cooked.
Yes, but make sure it thaws completely. Using frozen fish directly will cause a significant amount of water to be released, potentially ruining your dish.
Yes! Wrapping the fish loosely in foil helps keep it moist, but remove the foil near the end to crisp the skin.
Ensure the fish is patted dry before seasoning, and bake it uncovered at 400°F (200°C). Broil for 2–3 minutes at the end for extra crispiness.
Absolutely. When cooked properly, the skin is delicious and crispy.
More Fish Recipes to Try
If you tried this baked red snapper or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Tasty Oven Baked Red Snapper
Ingredients
- 1 whole Red Snapper scaled and gutted
- ½ teaspoon Blackpepper
- ½ teaspoon Salt seasoned salt
- ½ teaspoon Old bay seasoning optional
- ½ teaspoon Cajun seasoning
- ½ teaspoon Fish seasoning I used Jamaica Valley
- 2 Garlic cloves
- 1 teaspoon Paprika
- ¼ Onion
- 3 tablespoon Butter
- ¼ cup Olive oil or any cooking oil
- 1 Lemon slices. I also used lemon balm(optional)
- Sprigs of Fresh basil, rosemary and thyme
For the Veggies
- 2 Potatoes cut into thin circles so it can cook fast
- 1 Carrot sliced
- Handful Green beans or use any veggies of your choice or SKIP.
- 1 teaspoon above mixed seasonings for the fish.
Instructions
- Preheat oven to 400℉. Line the baking sheet or bowl with a prchment paper or grease.
- Rinse fish thoroughly with water and pat dry, then make deep cuts on both sides. Set aside.1 whole Red Snapper
- In a blender, blend all the ingredients for the fish except the lemon slices and lemon balm (if using).½ teaspoon Blackpepper, ½ teaspoon Salt, ½ teaspoon Old bay seasoning, ½ teaspoon Cajun seasoning, ½ teaspoon Fish seasoning, 2 Garlic cloves, 1 teaspoon Paprika, ¼ Onion, Sprigs of Fresh basil, rosemary and thyme, ¼ cup Olive oil
- Marinade the fish making sure the seasoning gets deep into the slits and the belly of the fish, and put the lemon slices inside the belly and head of the fish. Save 1 teaspoon of the marinade. Set the fish aside to marinate for 30 minutes or more.1 Lemon
- In another bowl combine the potatoes, veggies, and 1 teaspoon saved seasonings. Toss to combine.2 Potatoes, 1 Carrot, Handful Green beans, 1 teaspoon above mixed seasonings for the fish.
- Put the potatoes and veggies inside the sheet of pan and put the fish on top, now put butter on top of the fish and bake.3 tablespoon Butter
- Bake covered with aluminum foil at 400℉ for 30 minutes until cooked through. It should be white and flaky. If you want crispy skin, remove it from the oven and spray it with oil after fully baking. Let it return to the oven opened for 2 minutes on the broil option.
- Remove from the oven and serve with choice of side.
Video
Notes
- Best Fish to Use: Whole red snapper is ideal, but you can substitute with branzino, trout, or sea bass.
- Skin-On is Best: Leaving the skin on helps protect the fish and crisps up beautifully in the oven.
- Don’t Skip Scoring: Scoring the fish helps it cook evenly and lets the flavor soak in.
- Bake Time Tip: Fish is done when it flakes easily and reaches an internal temperature of 145°F (63°C).
- Flavor Boost: Add lemon slices and herbs inside the cavity for extra aroma and taste.
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