Sometimes cooking a whole fish is challenging and with the bones, it’s scary. But this Baked Red Snapper Recipe is both flavorful and easy to prepare, making it a delicious meal that’s ready in no time.
I loved whole fish because it traps in a lot of juice and flavor, even chefs recommend baking whole fish.
Red Snapper can be found in South Atlantic water, the Caribbean, and the Gulf of Mexico. It’s a white fish that is flaky and super tasty, especially when perfectly seasoned like in this recipe. I tripled the recipe because, I had a fish craving family that day.
If you are following me on Youtube, then you’ll know I love my fish and with over 1000 positive feedback and more than 300 videos, TRUST is the word and you’re in for the best.
If you don’t have Red Snapper, try these other options:
- Sea bass
- Sea Bream
- Barramundi or giant sea perch
- Haddock and many other white fish.
How to eat a Whole Fish:
Some people have never eaten a whole fish, these tips might help you avoid the bones.
- 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.
Where I am from, I enjoy eating my fish at home with my fingers because, it’s easier to sort out the bones, suck and chew them. The juice from the bones is so good. #teamhands lol.
How to Bake a Whole Red Snapper
- Scale and Gut the fish: The challenging part. Just tell your fishmonger to do that for you or buy already scaled and gutted fish.
- 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.
- Season fish, potatoes, and veggies: Marinade the fish making sure it goes deep into the slits. Do the same for the potatoes and veggies.
- Bake in a preheated oven at 400 degrees F for 30 minutes till cooked through and serve with a choice of side.
Check out these other fish recipes and side dishes,
- 1 whole Red Snapper scaled and gutted
- ½ tsp Blackpepper
- ½ tsp Salt seasoned salt
- ½ tsp Old bay seasoning optional
- ½ tsp Cajun seasoning
- ½ tsp Fish seasoning I used Jamaica Valley
- 2 Garlic cloves
- 1 tsp Paprika
- ¼ Onion
- 3 tbsp 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 tsp above mixed seasonings for the fish.
- 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 tsp 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 opened at 400℉ for 30 minutes till cooked through. It should be white and flaky.
- Remove from the oven and serve with choice of side.