Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Looking for a fish recipe that’s both simple and crowd-pleasing? Red snapper has been my go-to fish for family dinners since my kids were little. I’ve tried all sorts of ways to cook it, but baking it in the oven just seems to work best every time. No fancy techniques needed, and clean-up is a breeze.
When I make this red snapper, I always get that perfect flaky texture without having to hover over the stove. I usually prep everything while my oven preheats, and then I can help the kids with homework or tidy up while it bakes. The best part? The whole house fills with such a nice aroma that even my picky eaters come asking what’s for dinner.
If you’ve been nervous about cooking fish at home, this recipe is perfect for beginners. The oven does most of the work, and I’ll walk you through each step so you can’t go wrong.
Why You’ll Love This Red Snapper
- Quick preparation – This fish dish comes together in just 30 minutes, making it perfect for busy weeknight dinners when you want something tasty but don’t have hours to spend in the kitchen.
- Simple ingredients – You only need a handful of basic ingredients that you probably already have in your pantry – just grab some fresh fish and you’re ready to go.
- Healthy dinner option – Red snapper is naturally lean and protein-rich, plus this recipe uses heart-healthy olive oil instead of butter, making it a nutritious choice for anyone watching their diet.
- No-fuss cleanup – Since everything bakes on one sheet pan, you won’t have to deal with a sink full of dishes after dinner.
What Kind of Red Snapper Should I Use?
Fresh red snapper is your best bet for this recipe, though frozen will work if that’s what’s available at your local market. When shopping, look for fillets with bright red skin (if skin-on) and clear, bright eyes if buying whole fish – these are signs of freshness. The flesh should be firm to the touch and have a mild, sweet smell rather than an overly fishy odor. While American red snapper is the most common variety you’ll find, you can also use Caribbean or Pacific red snapper in this recipe – they’re all mild-flavored fish that work well with these simple seasonings. Just make sure your fillets are similar in thickness so they cook evenly in the oven.
Options for Substitutions
This simple fish recipe works well with several substitutions if needed:
- Red Snapper: Can’t find red snapper? No worries! Other firm white fish like grouper, sea bass, or halibut work great in this recipe. Just keep an eye on cooking time as it might vary slightly depending on the thickness of your fish.
- Extra virgin olive oil: While olive oil adds nice flavor, you can use melted butter or avocado oil instead. If using butter, watch it closely as it can brown more quickly in the oven.
- Fresh lemon juice: Fresh is best, but if you’re in a pinch, bottled lemon juice works too. You could also try lime juice for a different citrus kick.
- Fresh garlic: If you don’t have fresh garlic, use 1/2 teaspoon of garlic powder instead. Pre-minced garlic from a jar works too – use about 1.5 teaspoons.
- Fresh lemon wedges: These are mainly for serving, so you can skip them or use lime wedges instead. Even a sprinkle of capers can add that nice tangy finish.
Watch Out for These Mistakes While Baking
The biggest mistake when cooking red snapper is overcooking, which can turn this delicate fish from moist and flaky to dry and rubbery in just a few extra minutes – always stick to the 10-minute-per-inch thickness rule as a reliable starting point.
Another common error is not patting the fish dry before seasoning, which prevents proper browning and can make the fish steam instead of bake – take a moment to thoroughly dry the fillets with paper towels before adding your oil and seasonings.
Temperature control is crucial, so avoid the temptation to bake at very high heat; a moderate 375°F allows the fish to cook evenly without drying out the edges before the center is done.
For perfectly cooked snapper, check for doneness when the fish flakes easily with a fork and has just turned opaque throughout – remember that it will continue cooking for a minute or two after you take it out of the oven.
What to Serve With Red Snapper?
This light and flavorful fish pairs perfectly with simple side dishes that let the seafood shine. A bed of fluffy white rice or roasted potatoes makes an excellent base to soak up the lemony garlic sauce. For veggies, try steamed asparagus, roasted Brussels sprouts, or a mix of sautéed summer squash – all of these sides cook up in about the same time as the fish. I also love serving red snapper with a fresh green salad dressed simply with olive oil and lemon juice to echo the flavors in the fish marinade.
Storage Instructions
Keep Fresh: Place any leftover baked red snapper in an airtight container and pop it in the fridge within 2 hours of cooking. It’ll stay good for up to 3 days. Pro tip: store the fish separate from any side dishes to keep the flavors fresh and prevent any sogginess.
Freeze: If you want to save your snapper for later, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer bag. It’ll keep well for up to 2 months in the freezer. Just remember to squeeze out as much air as possible to prevent freezer burn.
Warm Up: To enjoy your leftover snapper, gently reheat it in the oven at 275°F for about 10-15 minutes, or until just warmed through. Try to avoid using the microwave as it can make the fish rubbery. A little spritz of lemon juice after reheating helps bring back the fresh flavors!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 70-75 g
- Fat: 20-25 g
- Carbohydrates: 10-15 g
Ingredients
- 1 pound snapper fillets
- 1 tablespoon extra virgin olive oil
- 1 tablespoon squeezed lemon juice
- 3 cloves garlic, grated
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 lemon, sliced into wedges
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C).
This temperature will ensure the snapper cooks evenly and retains its moisture.
Step 2: Prepare the Snapper Filets
Place the snapper filets in a baking dish or on a rimmed baking sheet.
Rub both sides of each filet with olive oil, freshly squeezed lemon juice, minced garlic, salt, and pepper.
Make sure the snapper is well-coated to infuse it with flavor as it bakes.
Step 3: Arrange Lemons and Bake
Arrange sliced lemons around the snapper filets in the baking dish or on the baking sheet.
The lemons will add additional flavor and moisture during baking.
Transfer the dish or sheet to your preheated oven and bake for 20 minutes, or until the snapper flakes easily with a fork.
Step 4: Finish and Serve
Once the snapper is done baking, carefully remove it from the oven.
Let it cool slightly.
Squeeze the baked lemon slices over the snapper for a burst of fresh citrus flavor.
Serve your delicious, lemony baked snapper warm and enjoy!