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Whole Baked Red Snapper (Easy Oven Recipe)

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 whole Red Snapper (about 2 pounds), scaled and gutted
  • 3 tbsp Extra Virgin Olive Oil
  • 1 ½ tsp Kosher Salt
  • 1 tsp Coarsely Ground Black Pepper
  • 2 medium Lemons, 1 sliced, 1 for wedges
  • 5 cloves Garlic, thinly sliced
  • 1 handful Fresh Parsley
  • 5 sprigs Fresh Thyme

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Pat the fish completely dry inside and out. With a sharp knife, make 3-4 diagonal slashes on both sides of the fish.
  • Rub the fish all over with olive oil and season generously with salt and pepper, inside and out.
  • Stuff the cavity with half the lemon slices, half the garlic, parsley, and thyme.
  • Place the fish on the baking sheet. Top with remaining lemon and garlic slices.
  • Bake for 20-25 minutes, or until the flesh is opaque and flakes easily. An instant-read thermometer should register 145°F in the thickest part.
  • Let the fish rest for 5 minutes before serving with fresh lemon wedges.

Notes

Ensure the fish is patted completely dry with paper towels before seasoning. This is the most important step for achieving crispy, golden-brown skin.
Keyword Baked Red Snapper, seafood