Oven Baked Whole Snapper Recipe
The first time I made this oven-baked whole snapper, I was blown away by the way such a simple recipe could yield so much flavor. Imagine a fish that’s perfectly flaky, infused with herbs, and kissed by hints of garlic and lemon.
Ingredients
- Whole snapper 2-3 lbs – 1 whole fish, cleaned and scaled
- Olive oil – 3 tablespoons
- Garlic – 4 cloves minced
- Lemon – 1 large sliced into rounds
- Fresh parsley – ¼ cup chopped
- Fresh thyme – 4-5 sprigs
- Fresh rosemary – 2 sprigs
- Salt – 1½ teaspoons
- Pepper – 1 teaspoon
- Paprika – 1 teaspoon
- Dried oregano – 1 teaspoon
- Dried basil – 1 teaspoon
- Red pepper flakes optional – ¼ teaspoon
- Dry white wine – ¼ cup
- Chicken or fish broth – ¼ cup
Instructions
- Preheat your oven to 375°F (190°C). While it heats up, rinse your snapper under cold running water and pat it completely dry with a clean paper towel. The drier the fish, the crispier the skin will get during baking! Don’t forget to score the skin on both sides with diagonal cuts to help the flavors absorb.
- Rub the inside and outside of the fish generously with salt and pepper. Next, mix the garlic, paprika, oregano, basil, and optional red pepper flakes. Massage this spice mix onto the fish, ensuring it’s evenly coated for maximum flavor.
- Slice a lemon into thin rounds and tuck the slices inside the fish’s cavity, followed by fresh parsley, thyme, and rosemary. You’ll instantly smell how aromatic this combo is! Stuffing the cavity with these ingredients infuses the fish from the inside out.
- Drizzle olive oil onto the base of your baking dish or skillet. Place the snapper gently into the dish with care not to disturb the seasonings.
- Pour the dry white wine and chicken (or fish) broth around the snapper. This creates a flavorful steam bath for the fish, keeping it moist as it bakes.
- Bake in the preheated oven for 20-25 minutes per pound (around 45 minutes for a 2-3 pound snapper). Check doneness by inserting a fork into the thickest part of the fish. If it flakes easily, it’s done!
- Gently transfer the fish to a serving platter. Garnish with fresh herbs and lemon wedges for extra brightness. Serve warm and enjoy every bite!
Notes
- Room Temperature Ingredients: Taking the fish out of the fridge 15 minutes before cooking helps it bake evenly.
- Don’t Skip Scoring: Scoring the skin ensures the seasonings penetrate deeper and speeds up cooking.
- Adjust Spice Levels: Reduce or add red pepper flakes based on your heat preference.
- Use Fresh Herbs: Fresh ingredients pack more flavor compared to dried ones for this recipe.