Quick, easy and delicious, this Tasty Baked Red Snapper is perfect for your mid-day meals. If you've always felt like cooking a whole fish with bones is challenging and scary, this recipe is a must try! A whole red snapper is marinated in a simple blend of spices and seasonings, and baked to perfection.
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I've always loved cooking a whole fish- I just feel it traps so much of juice and flavor. In fact, even chefs recommend doing it, and that's why, I thought of trying out this recipe!
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. And for a Mediterranean-inspired dish that’s packed with flavor, the easy Mediterranean baked tilapia is sure to become a go-to.
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What's Great About the Recipe
It's a quick 30 minute recipe! If you're looking for a hearty and wholesome dinner that everyone will love, this is the one!
It's packed with flavor! Baking the whole fish makes it super juicy and soft, and I found the perfect balance of seasonings and spices that make it even better.
It's so versatile! You can enjoy it with some rice or pair it with some bread to mop up all that delicious sauce- it's SO good either way!
Ingredients for the Baked Red Snapper Recipe
Red snapper: I used a whole red snapper with its skin on. Choose a fresh fish that has clear eyes and has that clean ocean-like smell, and not a fishy smell.
Seasonings: I used a mix of Old Bay seasoning, Cajun seasoning, paprika, fish seasoning, salt and black pepper.
Butter: Since red snapper is a very lean and delicate fish, using butter adds a lot of richness and deliciousness to it.
Olive oil: You'll need a bit of olive oil too, for that added moisture and to coat the veggies.
Aromatics: I also used some fresh garlic and onion, for that extra bit of flavor.
Lemon: Fresh lemon slices add a beautiful layer of citrusy and tangy aroma. It's an absolute must-have!
Veggies: I kept it simple and just used some carrots, green beans and potatoes. You can use whatever you like.
Herbs: To garnish, I used a mix of fresh basil, rosemary and thyme. You can use whatever you have at hand.
Variations & Substitutions
- If you don't have a whole red snapper, feel free to use filets. Just remember that the cooking time will be reduced considerably when you're using filets instead of the whole fish.
- Try using different veggies like broccoli, cauliflower, zucchini, asparagus, cherry tomatoes, corn on the cob and even bell peppers if you want to.
How to Make Oven Baked Red Snapper
- Step 1: Start with the challenging part- scaling, gutting the fish and washing with some lemon. If already cleaned, skip.
- Step 2: Rinse and score the fish. Make sure you properly rinse the fish and score it by making deep slits for even cooking. The slits also help seasonings go deep into the fish.
- Marinate the fish and veggies. Make sure the marinade goes deep into the slits. Do the same for the potatoes and veggies.
- Pour the potatoes and veggies into a baking pan and put the fish on it with some slices of butter. Bake in a preheated oven at 400 degrees F for 30 minutes till cooked through and serve with a choice of side. (see recipe card for more).
Tips & Tricks to Nail the Recipe
- If you're never eaten a whole fish, use a knife to pull the meat from the bone. This will be from the tail to the head. Make sure you remove all the bones.
- For extra flavor, you can also stuff the guts with garlic cloves, spices and herbs.
- Remove the fins using a pair of scissors. These can burn while cooking and won't look as great, presentation-wise.
- For extra flavor, brush some butter over the fish, right before you serve.
- If you have any leftover fish, store it in an airtight container in the refrigerator for up to 3 days. You can then reheat it in the microwave or in a pan over low heat.
Serving Ideas & Suggestions
I love serving this baked red snapper with a rice dish. I usually make my dirty rice or Cameroonian Jollof rice to go with this, and it always turns out to be an amazing combination!
You can also serve it with some East African chapati and a side dish like crispy garlic herb roasted potatoes or crispy baked potato wedges.
Recipe FAQs
You can! Just arrange the fish in a greased Air Fryer basket and bake at 400 degrees for about 30 minutes, making sure you flip 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.
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
Equipment
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℉.
- Rinse fish thoroughly with water and pat dry, then make deep cuts on both sides. Set aside.
- In a blender, blend all the ingredients for the fish except the lemon slices and lemon balm (if using).
- 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.
- In another bowl combine the potatoes, veggies, and seasonings. Toss to combine.
- 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.
- 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
- Remove the fins using a pair of scissors. They can burn while cooking and will not look as great presentation-wise.
- Make slits on the fish so that it marinates well.
- If you want crispy skin, remove it from the oven and spray it with oil after fully baking. Then, let it return to the oven, opened for 2 minutes on the broil option.
- Use any vegetables of your choice.
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