Name: Baked Red Snapper with Garlic and Herbs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: Red Snapper Fillets: 4 fillets (about 6 ounces each) Olive Oil: 3 tablespoons Garlic: 4 cloves, minced Lemon Juice: 1 tablespoon Lemon Zest: 1 teaspoon Salt: 1 teaspoon Black Pepper: 1/2 teaspoon Dried Oregano: 1 teaspoon Dried Thyme: 1 teaspoon Fresh Parsley: 1 tablespoon, chopped Lemon Wedges: For serving

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Get ready to fall in love with Baked Red Snapper with Garlic and Herbs, a dish that effortlessly brings the flavors of the Mediterranean straight to your table. This recipe is one of those rare finds that marries simplicity with wow-factor: fresh, flaky red snapper gets bathed in a herby, garlicky marinade, then baked until irresistibly tender. Whether you’re planning a weeknight dinner or entertaining friends, Baked Red Snapper with Garlic and Herbs is always a showstopper, bursting with freshness, a little zing from lemon, and a quiet elegance that will have everyone asking for seconds.

Ingredients You’ll Need

Baked Red Snapper with Garlic and Herbs Recipe - Recipe Image

Ingredients You’ll Need

With Baked Red Snapper with Garlic and Herbs, each ingredient delivers a purposeful hit of flavor, aroma, or texture. Everything here is easy to find but essential, coming together into a vibrant, memorable meal.

Red Snapper Fillets: Choose the freshest you can find; their naturally mild flavor is the perfect backdrop for all those bright herbs.
Olive Oil: Adds richness and helps carry the spices evenly over the fillet, plus promotes that lovely golden finish as it bakes.
Garlic: Freshly minced garlic infuses bold flavor, creating that signature, mouthwatering aroma as it cooks.
Lemon Juice: A squeeze of lemon picks up the brightness and keeps the fish tasting clean and light.
Lemon Zest: Don’t skip this! The zest brings a concentrated citrusy freshness that elevates each bite.
Salt: Brings out the natural sweetness of the snapper and balances the acidity from lemon.
Black Pepper: Adds subtle warmth and rounds out all the sharp flavors without overwhelming the delicate fish.
Dried Oregano: Delivers that distinct Mediterranean herbal note that makes the dish extra fragrant.
Dried Thyme: Works beautifully with oregano for depth and earthy complexity.
Fresh Parsley: Chopped parsley gives the final burst of freshness and a pop of color just before serving.
Lemon Wedges: Served on the side for an extra touch of zing—squeeze right before eating for even more brightness.

How to Make Baked Red Snapper with Garlic and Herbs

Step 1: Prepare Your Oven and Baking Dish

Start by preheating your oven to 400°F (200°C) and lightly greasing a baking dish—this keeps your fish from sticking and makes cleanup a breeze. A consistent, high heat will ensure the snapper cooks up juicy and flaky, while helping the herbed olive oil to infuse every bit of the fillet.

Step 2: Pat Dry and Arrange the Snapper

Use paper towels to gently pat your red snapper fillets dry. This tiny step is a game changer—the garlic and herb mixture will stick better and you’ll get a texture that’s beautifully baked, not steamed. Lay the fillets in your prepared baking dish, skin side down, leaving a little space between each fillet for even cooking.

Step 3: Mix Your Marinade

In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, salt, black pepper, oregano, and thyme. Watch the herbs and zest mingle with the oil—the scent alone will convince you that something delicious is about to happen! This potent marinade is key to the flavor profile of Baked Red Snapper with Garlic and Herbs.

Step 4: Brush and Bake

Generously brush the marinade over each fillet, covering every nook and cranny. Slide the dish into the oven and bake for 12 to 15 minutes. You’ll know it’s ready when the fish just starts to flake with a fork and turns opaque. Resist the urge to overbake; tender and juicy is what you’re after here.

Step 5: The Fresh Finish

Once out of the oven, sprinkle the snapper fillets with the freshly chopped parsley. This last, vibrant layer adds a new dimension of brightness and a pop of green. Serve immediately with plenty of lemon wedges so your guests can add citrusy freshness to taste. Your Baked Red Snapper with Garlic and Herbs is ready for its big debut!

How to Serve Baked Red Snapper with Garlic and Herbs

Garnishes

Parsley is more than just a pretty touch—it brings a burst of freshness that cuts through the rich olive oil and garlic. Pile on extra, or add a sprinkling of finely diced chives for a pop of garden flavor. Don’t forget those lemon wedges; a squeeze right before eating brightens every bite of Baked Red Snapper with Garlic and Herbs.

Side Dishes

This dish shines beside a simple herbed rice, buttery mashed potatoes, or a crisp salad of arugula and cherry tomatoes. Roasted seasonal veggies or a mound of garlicky sautéed green beans are perfect pairings too. The idea is to complement—not compete with—the subtle beauty of your Baked Red Snapper with Garlic and Herbs.

Creative Ways to Present

If you want to impress, plate each fillet on a long platter with the lemon wedges and sprinkle extra parsley around the edges. Tuck in some roasted mini potatoes or rainbow carrots for a festive look, or serve family-style in the baking dish straight from oven to table for a cozy, rustic vibe. Either way, let the vibrant colors and aromas of Baked Red Snapper with Garlic and Herbs take center stage.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Baked Red Snapper with Garlic and Herbs, tuck leftovers into an airtight container and refrigerate within two hours of baking. The fish will keep well for up to two days, maintaining its flavor and moisture—perfect for a next-day lunch salad or taco filler.

Freezing

Baked Red Snapper with Garlic and Herbs can be frozen, though the texture may be a little softer once thawed. For best results, wrap the fillets tightly in foil or plastic wrap, then store in an airtight freezer bag for up to one month. Allow to thaw overnight in the fridge before you plan to reheat.

Reheating

To reheat, preheat your oven to 300°F (150°C) and gently warm the fillets, covered, for 8 to 10 minutes until just heated through. This method keeps the snapper tender and prevents it from drying out. Add a squeeze of fresh lemon right before serving to refresh the flavors.

FAQs

Can I use frozen snapper for this recipe?

Absolutely! Just make sure your red snapper fillets are thawed completely and patted dry before following the rest of the recipe. This helps the marinade cling well and ensures even cooking.

What other herbs can I try if I don’t have oregano or thyme?

Feel free to substitute with basil, tarragon, or even dill. Each one brings a unique twist to Baked Red Snapper with Garlic and Herbs, allowing you to customize it to your family’s tastes or whatever is growing in your garden.

How do I know when the snapper is done?

The best sign is when the fish turns opaque and flakes easily with a fork. Check the thickest part of the fillet at about the 12-minute mark to avoid overbaking your Baked Red Snapper with Garlic and Herbs.

Can I make this recipe for a crowd?

Definitely! You can line up fillets in a larger baking dish or use two pans if doubling the recipe. Just be sure not to overlap the fish so everything bakes evenly.

What wine pairs best with this dish?

A crisp white like Sauvignon Blanc or Pinot Grigio pairs beautifully with the fresh, aromatic flavors of Baked Red Snapper with Garlic and Herbs, enhancing the meal without overshadowing the fish.

Final Thoughts

There’s something special about preparing and sharing Baked Red Snapper with Garlic and Herbs—it’s simple, vibrant, and incredibly rewarding. If you’re looking for a meal that looks stunning, tastes gourmet, but is secretly easy, give this recipe a try. I can’t wait for you to experience how it transforms your dinner table!

Baked Red Snapper with Garlic and Herbs Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Delight your taste buds with this flavorful Baked Red Snapper with Garlic and Herbs recipe. The combination of aromatic herbs and zesty lemon creates a dish that is both light and satisfying.

Ingredients

Red Snapper Fillets:

4 fillets (about 6 ounces each)

Olive Oil:

3 tablespoons

Garlic:

4 cloves, minced

Lemon Juice:

1 tablespoon

Lemon Zest:

1 teaspoon

Salt:

1 teaspoon

Black Pepper:

1/2 teaspoon

Dried Oregano:

1 teaspoon

Dried Thyme:

1 teaspoon

Fresh Parsley:

1 tablespoon, chopped

Lemon Wedges:

For serving

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
Prepare the Snapper: Pat the red snapper fillets dry with paper towels and place them in the dish, skin side down.
Mix the Herbs: In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, salt, pepper, oregano, and thyme.
Coat the Fillets: Brush the herb mixture generously over each fillet.
Bake: Bake for 12–15 minutes until the fish is opaque and flakes easily with a fork.
Finish and Serve: Remove from the oven, sprinkle with fresh parsley, and serve immediately with lemon wedges on the side.