Baked Whole Snapper
This Baked Whole Snapper recipe is one of the easiest ways to make any type of snapper fish. I go with a simple seasoning mix that I always have in my pantry. Not just snapper, but you can use this recipe for any type of fish that you like to bake as a whole.
What kind of fish is Snapper?
Most people seem to misunderstand this. Snapper is not just a single fish. It's a term that describes a group of saltwater fish. Red snapper is the most common variety that can be found in US markets. But you can also find other varieties, such as yellowtail snapper and mangrove snapper, in stores, especially in Asian grocery stores.
Many people like this fish variety because it doesn't have a strong "fishy" flavor or the "sea flavor". The taste is mild and slightly sweet. The flesh is firm and white. It's a very popular fish for baking and frying.
Find a fresh fish for baked whole snapper:
When you buy a whole snapper, make sure the fish is fresh. It should not have a strong fishy smell, the gills should look bright red or pink (not dark blackish red), the eye should be shiny and clear (not cloudy), and when you press the flesh, it should feel firm and should spring back.
I usually buy mine from Asian markets where there's a high turnover of fish throughout the day. Make sure to get them cleaned and scales removed; they usually do that for free.
Seasonings and flavorings:
If you want to keep it extremely simple, you can just apply some oil, season it with salt and pepper, and bake it. But I like to add a few more seasonings, and you probably have all these seasonings I use in your pantry already. Feel free to tweak the seasoning mix to your liking. For example, if you like some more heat, add some cayenne pepper and maybe stuff the cavity with some scotchbonnet or habanero for that chili aroma. If you like it herby, chop your herbs finely and add them to the seasoning mixture. Or use some dried herbs. My favorite herbs to use with Baked whole snapper are: parsley, rosemary, thyme, dill, oregano, and cilantro (especially to stuff the cavity).
Just make sure to score some gashes into the fish so the seasonings can penetrate into the flesh.
Serving Ideas:
- Cilantro lime rice or other herb rice
- Garlic mashed potatoes or roasted potatoes
- Asparagus or green beans
- Arugula salad with lemon vinaigrette
- Corn salsa
This baked whole red snapper is a very versatile dish. You can pair it with many side dishes. You can easily swap the seasonings to your liking. And it's super easy to make. I hope you give this recipe a try. If you have any questions, please feel free to add them in my comments section below. Happy cooking!!
Baked whole snapper for an easy dinner. You only need a few basic ingredients that you probably already have in your pantry!
- 1 1/2 tbsp Avocado oil/ Cooking oil of your choice
- 1 tsp Granulated garlic/garlic powder
- 1/2 tsp Granulated onion/onion powder
- 1 tsp Freshly ground black pepper
- 1 tsp Paprika/Cayenne/Chili Powder
- 1 tsp Salt (adjust to your taste)
- 2 tbsp Lemon Juice/Lime juice
- 1 Medium Snapper Fish, cleaned, gutted, descaled
- 1 small bulb of garlic, cut in half across the middle
- 3 springs of rosemary/ thyme/ parsley
Into a small bowl, add oil, granulated garlic and onion, black pepper, paprika, salt, and lemon juice. Mix very well. Also, preheat the oven to 395°F or 200°C.
Pat the fish dry with paper towels to remove any excess moisture. With a sharp knife, score a few deep gashes on both sides of the fish (about 1 inch apart).
Apply the spice mix all over the fish, including the cavity and inside the gashes. Stuff the cavity with garlic and herbs.
You can also stuff the fish cavity with lemon slices, onion slices, chili peppers, bell pepper slices and other herbs of your choice.
Line a large baking sheet with parchment paper. Transfer the fish to the baking tray and bake for about 30 minutes at 395°F/200°C or until the fish is cooked all the way through (Baking time may vary depending on how thick the fish is. The fish is cooked when the internal temperature reaches 145°F and the flesh is opaque, flaky, and separates from the bone when lifted with a fork.
Serve warm with a few lemon wedges (also try my Lemon butter sauce) and sides of your choice.
