Baked Red Snapper with Garlic and Herbs

Why You’ll Love This Recipe

The red snapper is seasoned with a robust blend of Cajun spices, garlic, and herbs, then baked with vegetables and lemon slices for a bright and balanced flavor. This dish is easy enough for weeknights but impressive enough for entertaining. It’s also highly adaptable to your preferred spices and vegetables.

Ingredients

• 2 snapper fillets

• 1 tsp Cajun seasoning

• 1 tsp garlic paste (or 3 cloves, minced)

• 1 tsp lemon pepper

• 1 tsp black pepper

• 1 tsp paprika

• Fresh rosemary, basil, oregano, and thyme (use 1-2, or dried herbs)

• ½ tsp chili flakes (optional)

• 3 tbsp olive oil

• 2 tbsp butter

• Salt to taste

• Carrots, tomatoes, and bell peppers (any veggies of choice)

• Lemon slices

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C).

2. Prepare the marinade: Mix Cajun seasoning, garlic, lemon pepper, paprika, black pepper, herbs, chili flakes, olive oil, and salt (adjust carefully as some seasonings already contain salt).

3. Marinate the fish: Pat fish dry and rub the marinade generously over both sides. Reserve 2 teaspoons of marinade.

4. Season vegetables: Toss chopped vegetables with the reserved marinade and place them in a baking dish.

5. Assemble: Place marinated fish on top of the vegetables, top each fillet with a tablespoon of butter and a few lemon slices.

6. Bake: Bake uncovered for 15–30 minutes, depending on the thickness of the fillets, until the fish is cooked through and flakes easily.

Servings and Timing

• Servings: 4 people

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Different Fish: Use any white fish like tilapia, cod, or haddock.

• Spice Level: Omit chili flakes for a milder dish or increase for more heat.

• Herb Options: Try dill or cilantro instead of rosemary and thyme for a fresh twist.

Storage/Reheating

• Storage: Refrigerate leftovers in an airtight container for up to 2 days.

• Reheating: Warm gently in the oven at 300°F (150°C) to avoid drying out.

FAQs

1. Can I use frozen snapper fillets?

Yes, but ensure they are completely thawed and patted dry before marinating.

2. Can I grill this recipe instead of baking?

Absolutely. Grill the fish over medium-high heat for about 5–7 minutes per side.

3. What vegetables work best?

Carrots, bell peppers, zucchini, and cherry tomatoes are excellent choices.

4. How do I know when the fish is done?

It should flake easily with a fork and have an opaque appearance.

5. Can I skip the butter?

Yes, but the butter enhances the richness and helps keep the fish moist.

6. Is this recipe spicy?

The dish has a mild heat level, which you can adjust by modifying the chili flakes or Cajun seasoning.

7. Can I prepare this in advance?

You can marinate the fish up to a day ahead and store it in the fridge until ready to bake.

8. What sides go well with this?

Serve with rice, mashed potatoes, or a fresh green salad.

9. Can I make this recipe dairy-free?

Yes, just omit the butter or use a plant-based alternative.

10. Can I use pre-mixed Italian herbs?

Yes, a dried Italian herb blend works well if you don’t have individual herbs.

Conclusion

Baked Red Snapper with Garlic and Herbs is a simple yet flavorful dish perfect for any dinner. With its aromatic seasoning, juicy fish, and roasted vegetables, it’s a healthy and satisfying option that’s easy to prepare. Whether for a family dinner or a special meal, this recipe delivers great taste with minimal fuss.