Baked Red Snapper

by Sabrina Snyder

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4 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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Baked Red Snapper is a tasty and healthy seafood dish that you can prepare with simple ingredients and have ready in under 30 minutes.

This recipe makes a quick and easy seafood Dinner perfect for a weeknight meal. For more amazing seafood recipes, try Oven-Baked Salmon and Grilled Tilapia next.

Sabrina’s Baked Red Snapper Recipe

Red snapper is an excellent fish for an easy dinner. This fish stays moist during the baking process, and it’s easy to enhance the natural flavor with seasonings. Once the recipe is done, you’ll have the perfect crunchy outside, with tender fish meat on the inside. 

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Dinner, then Dessert

Baked Red Snapper

Baked Red Snapper is a tasty and healthy seafood dish that you can prepare with simple ingredients and have ready in under 30 minutes.
Yield 4 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Two whole baked red snappers on serving dish with lemon wedges.
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Ingredients
 

  • 2 whole snapper , about 4 pounds
  • 1 tablespoon kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon garlic powder
  • 1/4 cup flour
  • 1/4 cup olive oil
  • 1 lemon , cut into wedges
  • 2 tablespoons parsley , minced

Instructions

  • Preheat oven to 425 degrees and line baking sheet with parchment paper.
  • Season snapper inside and out with salt, black pepper and garlic powder.
  • Dredge snapper in flour, pat away excess flour.
  • Drizzle with olive oil.
  • Add fish to the baking sheet and cook for 20 minutes.
  • Remove from the pan, serve with lemon wedges and garnish with parsley.

Nutrition

Calories: 154kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 0.2mg | Sodium: 1747mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 172IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg

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Collage of whole baked fish plated with lemon and parsley.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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