Baked Whole Red Snapper Recipe

Baked whole red snapper on a white plate garnished with parsley.

Print Recipe

4.39 from 21 votes

Deliciously seasoned with citrus and herbs this red snapper recipe is on the table in minutes! Easy and healthy!

Prep Time10

Cook Time22

Total Time32

Course: Main

Cuisine: American

Keyword: baked, Gluten-Free, keto, low carb, red snapper

Servings:

Calories: 429kcal

Author: Leigh Harris

Ingredients

2½ lbs red snapper whole (scaled and cleaned)
4 cloves garlic minced
2 lemons (fresh) 1 thinly sliced lemon & 1 for garnish
4 sprigs fresh dill
1 1/2 tsp kosher salt
1 tsp black pepper fresh ground
1/3 cup parsley fresh, finely chopped
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil divided (1 tablespoon for the baking pan)

US Customary - Metric

Instructions

Pre-heat the oven to 425 ºF. Line a baking sheet with aluminum foil and parchment paper. Brush 1 tbs of olive oil on the parchment paper.
Pat the fish dry with paper towels. Place the fish on the baking sheet. Sprinkle the salt and pepper evenly on the outside of the fish and inside the cavity.
In a small bowl whisk together the vinegar, olive oil, garlic, and parsley. Spoon 1/2 of the oil and vinegar mixture into the fish cavities.
Lay the lemon slices and fresh dill sprigs along the inside of the cavities. Pour the remaining oil and vinegar mixture over both fish evenly.
Place the fish in the oven and bake for 25-30 minutes or until it reaches an internal temperature of 145°F and flakes easily with a fork. Cooking time can vary according to the size of each fish.
Squeezing the remaining lemon juice over the fish ( if desired) and serve.

Notes

Cooking time can vary depending on the size of each fish.

Buy a fish that is already cleaned or ask the fishmonger to prepare it for roasting.

This recipe is for snapper but can the method can be used to roast other types of white flesh fish as well. Try barramundi, cod, hadduck, bass, tiliapia, or branzino.

Storing - Red snapper is best enjoyed when cooked fresh. But if you must store leftovers, place them in an airtight container and refrigerate them for up to 2 days.

Reheating - We don't recommend reheating cooked fish. It tends to dry it out. But if you must reheat it, do it in a 325-degree oven until warmed through. Adding a little water to the pan and covering it with aluminum foil should help keep it moist.

Nutrition