This simple baked red snapper dish is absolutely delicious, really quick + easy to whip up, and can be enjoyed with so many different sides!
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This recipe is…
Baked Red Snapper
Red snapper is delicious, y’all! If you’ve never had it, it’s somewhere between firm and flaky and lean and fatty. Because it has such an excellent flavor on all its own, it requires just a really simple seasoning, and like most fish, the cooking process is really quick and easy!
How do I select my red snapper?
Great question! I typically find red snapper thawed at the fish counter of my local grocery store. I usually ask the person working the fish counter if the snapper is fresh and line-caught. I’ve also found that THIS website (they also have an app for easier access) is really helpful for finding the most sustainable fish available.
Ingredients for Red Snapper Recipe
In addition to the red snapper itself, you’ll just need a few really simple ingredients (many of which you probably already have) to pull this yummy dish off. Here’s what you’ll need:
- Red Snapper – to start, you’ll need 1 pound of red snapper filets.
- Extra-Virgin Olive Oil – before it goes into the oven, we’ll use 1 tablespoon of extra virgin olive oil to rub over the fish.
- Lemon Juice – to add some brightness to the fish, you’ll need 1 tablespoon of fresh lemon juice (the juice from about half of a lemon).
- Garlic – 3 cloves of grated garlic go a long way in deepening the flavor here.
- Sea Salt + Black Pepper – as mentioned above, this delicious fish requires really simple seasoning. You’ll need a ½ teaspoon of fine sea salt and a ¼ teaspoon of ground black pepper.
- Lemon – 1 lemon’s worth of wedges will bake alongside the snapper.
How to Make Oven Baked Red Snapper
Seafood tends to really intimidate people, but it’s actually very easy to cook! For this recipe, you’ll essentially just season the fish and throw it in the oven. Here’s the step-by-step breakdown:
- Preheat the oven to 375°F.
- Season the red snapper – place the snapper filets in a baking dish or on a rimmed baking sheet, and rub on both sides with the olive oil, lemon juice, garlic, salt, and pepper.
- Bake – place the lemon wedges in the baking dish around the snapper, then transfer to the oven to bake for 20 minutes, until the snapper easily flakes with a fork.
- Serve and enjoy – let cool slightly, then squeeze the baked lemons over the snapper, serve, and enjoy!
Tips for Best Baked Red Snapper Recipes
This recipe is really easy, and we have full confidence that you will knock it out of the park, but if you’re looking for a few tips to help guide you, you can find those below:
- Cook your fish within 3 days of buying it.
- Swap the lemon juice (1-for-1) for any vinegar (balsamic would be delicious) or another strong citrus (think: lime or grapefruit).
- Instead of olive oil, use ghee or melted butter for a richer flavor.
- This method also lends itself to a bunch of spices. Use as much as a teaspoon of your favorite spice blend over each filet for a blackened-style fish.
What to Serve Red Snapper With
Red snapper is really delicious next to any starchy side that you like. We also love serving this recipe up with a side of veggies. Our very favorite picks are:
Baked Red Snapper FAQ
Great question! I typically find red snapper thawed at the fish counter of my local grocery store. I usually ask the person working the fish counter if the snapper is fresh and line-caught. I’ve also found that THIS website (they also have an app for easier access) is really helpful for finding the most sustainable fish available.
Red snapper is done when its internal temperature reaches 137°F. It’s actually safe to enjoy with an internal temperature of anything 125°F or higher, though, so if you prefer your fish a little bit less done, that’s totally fine too. Don’t worry too much about checking the temperature of your fish, though – if you’re following the directions and baking the fish at 375°F for 20 minutes, it’ll be good to go!
We bake red snapper at 375°F, and this yields a slightly flaky, perfectly cooked end product.
We think so! Do note that if you are new to the world of seafood and are skeptical about slightly “fishier” tasting fish (or you just prefer all of the nutritional benefits of fish without the taste of it), you may want to lean on a fish like tilapia (this oven-baked tilapia is super delicious and easy) before you jump to red snapper. It’s absolutely delicious (and actually one of my very favorites), but it does have a slightly stronger flavor than something like tilapia does.
Yes! As long as it’s been descaled (this is something that the person at your fish counter will do, so don’t worry about that), the skin is safe to eat, and actually, really delicious!
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More Favorite Seafood Recipes
Incredible Baked Red Snapper Recipe
Ingredients
- 1 pound snapper filets
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic grated
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 lemon cut into wedges
Instructions
- Preheat the oven to 375 F.
- Place the snapper filets in a baking dish or on a rimmed baking sheet, then rub on both sides with the olive oil, lemon juice, garlic, salt, and pepper.
- Place the lemons around the snapper, then transfer to the oven to bake for 20 minutes, until the snapper easily flakes with a fork.
- Let cool slightly, then squeeze the baked lemons over the snapper and serve!
Recipe Notes
- You can change the flavors here by using butter or ghee in place of the olive oil, a different citrus in place of the lemons, or adding any spice blend you enjoy!
Nutrition
first time cooking snapper so I was a little apprehensive. This recipe was so simple so I chose it. Glad I did. It came out so good. Its a great and delicious starter recipe. I had the 5 whole fish, cut out the fins and then followed the recipe. Perfect. Thank you.
We’re so glad you loved it, Chip!
this turned out awesome! it’s my first time to ever eat snapper let alone cook it LOL the only thing was that it took me 30 minutes to cook it! the fillets were really thick. I have a piece left can you freeze snapper
Oh good, Vicki! We’re so glad you loved this recipe! Yes, you can definitely freeze your leftover piece of snapper.
Looking forward to trying lots of healthy recipes
We can’t wait to hear what you think of the recipes you try, Beth!
Hi i ve tried this recipe tonight for my daughter and it turned out great. I am not a fan of fish but even for me was quiet delicious.
We’re so glad to hear that, Kubra! Thank you so much for taking the time to comment!
This is the first time I have baked snapper fillets in the oven and it was perfect. I used butter in place of oil and some fresh thyme sprigs and chopped spring onion with the lemon. It was delicious and enjoyed the texture. I’ll be baking thick snapper fillets in future in preference to pan frying.
We’re so glad this worked out so well for you, Valerie! Thank you so much for taking the time to share with us. -Team FF
Fantastic. I used the “1” portion for 2 filets frozen. It was Great!!
We are so glad to hear that, Jodie! Thank you for taking the time to share with us! -Team FF
I haven’t even made it yet and I already know it will be good, was just looking for something citrusy that lets the fish shine through, bought two big snappers yesterday and had them fileted, one filet went to Court-bouillon last night, the rest are doing this one tonight. Thanks for the recipe.
We hope you enjoyed, Mike! Thank you for taking the time to share your feedback with us. -Team F&F
Very flavorful but I will cook it for only 15 minutes next time. I start cooking fish with it at room temperature. That could have made a difference but the fish was overcooked… and, yes, my oven’s temperature runs true.
Glad you enjoyed the flavor, Arnold! Sorry that the fish overcooked! Thank you for taking the time to share your feedback with us. -Team F&F
Easy, light, DELISh!!!
We are so glad to hear you enjoyed! Thank you for taking the time to share with us.
This was great! We had really thin filets so we only cooked for 10 minutes and it was perfect. My husband is a butter fanatic so I put a couple of thin slices of butter on his when I pulled them out of the oven but before I added the lemon. He loved it. I will definitely make this again.
We are so glad you enjoyed, Cynthia! A couple slices of butter on top sound divine. Thank you for taking the time to share with us!
Cool time was too long. I baked the fish for only 15 minutes, and it was still a little over cooked. Next time I’ll at the timer for 12 minutes and test for fineness. Otherwise simple and good.
Thank you for sharing your feedback with us! -Melissa
I’ve made snapper twice now and everyone loves it. I use more spices than normal though.
First wash fish then pat dry then had rub with olive oil Garlic powder, onion powder, rosemary, basil, chimes, black pepper, parsley flakes, cayenne pepper, thin squares of butter on top then topped with lemon wedges.
Wahoo! So glad to hear that, Kenneth! Thank you for sharing.
Well that sounds like a completely different recipe than the one published. Maybe you shouldn’t rate it if you didn’t make it.
10/10! My first time making red snapper and it was perfect. I added a bit of seafood seasoning as well for a little spice and it was delicious
Awesome! I’m so glad to hear that, Dana!
Making this evening, great recipe, very easy, this will only the first time I make this dish
I hope you enjoy it, Leroy!
Spectacular recipe! Clean and tasteful. Added fresh thyme sprigs. Wonderful.
We’re so glad! Thank you so much for sharing!