Baked Red Snapper – Savory and Light!


  • 4 red snapper fillets
  • 2 tablespoons olive oi
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 lemon, sliced
  • Fresh herbs (such as parsley or thyme) for garnish


  1. Preheat your oven to 375°F for a conventional oven or 350°F for a convection oven.
  2. Rinse the red snapper fillets under cold water and pat them dry with paper towels.
  3. Brush the fillets with olive oil and season them evenly with salt, black pepper, paprika, garlic powder, and onion powder on both sides.
  4. Place the fillets on a baking sheet lined with parchment paper or a greased baking dish.
  5. Arrange the lemon slices on top of the fillets.
  6. Bake the red snapper in the oven for 15-20 minutes, or until the flesh is opaque and flakes easily with a fork.
  7. If using a convection oven, reduce the temperature to 325°F and bake for 12-15 minutes.
  8. Once done, remove the baking sheet from the oven and let the fillets rest for 2-3 minutes before serving.
  9. Garnish the baked red snapper with fresh herbs and additional lemon wedges, if desired.

My thoughts on red snapper

I love this recipe for oven baked red snapper because it’s so easy to make yet tastes incredibly delicious. The combination of herbs and lemon juice really brings out the natural flavors of the fish.

When preparing the dish, I go and buy unfrozen red snapper fillets from the local grocery store. The fish is then seasoned with salt, black pepper, garlic powder, and paprika, giving it a nice kick of flavor. If you want to be extra snazzy about it, I also like to use rosemary (a regular favorite of mine) and will let it marinade in the refrigerator for about 30 minutes. This is strictly optional, however.

For cooking, I recommend preheating the oven to 375°F for a conventional oven or 350°F for a convection oven. The fish should be baked for about 20-25 minutes or until the internal temperature reaches 145°F. This ensures that the fish is cooked through but still moist and tender.

Overall, this dish is a great option for a quick and healthy dinner. The red snapper provides a good source of protein and omega-3 fatty acids, while the herbs and lemon add plenty of flavor without adding extra calories.


What other people say about red snapper

  1. “Red Snapper: An Overview of the Fish, Its Habitat, and Culinary Uses” by The Spruce Eats –
  2. “What Wine Goes With Red Snapper?” by VinePair –
  3. “Grilled Red Snapper Recipe” by Bon Appétit –
  4. “Red Snapper Ceviche” by Food & Wine –

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