Imagine a dish so aromatic and flavorful that it transforms your ordinary dinner into a gourmet experience. This Baked Red Snapper with Garlic and Herbs is not just a meal, it's a culinary journey that brings the freshness of the ocean right to your dining table. With just a few simple ingredients and easy steps, you'll create a restaurant-worthy seafood masterpiece that will impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 1 whole red snapper, cleaned
- 4 cloves garlic, sliced
- 1 lemon, sliced
- Fresh herbs (thyme, parsley)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your red snapper will cook evenly and develop a nice, crispy skin.
- Rinse the whole red snapper under cold water and pat it dry with paper towels. This helps to remove any excess moisture and ensures a better texture when baked.
- Place the cleaned red snapper on a large piece of parchment paper or aluminum foil on a baking sheet. This will make for easy cleanup and help retain moisture while cooking.
- Drizzle 2 tablespoons of olive oil over the fish, ensuring to coat both the inside and outside. This will help in flavoring the fish and keeping it moist during baking.
- Season the fish generously with salt and pepper, both inside the cavity and on the skin. This enhances the flavor of the snapper.
- Stuff the cavity of the fish with the sliced garlic, lemon slices, and a handful of fresh herbs (thyme and parsley). This will infuse the fish with aromatic flavors as it bakes.
- Place additional lemon slices and herb sprigs on top of the fish for added flavor and presentation.
- Fold the parchment paper or aluminum foil over the fish to create a sealed packet. This will trap steam and keep the fish moist while it cooks.
- Bake the wrapped red snapper in the preheated oven for about 25 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Once done, carefully unwrap the fish from the parchment or foil, being cautious of the hot steam that may escape.
- Transfer the baked red snapper to a serving platter and garnish with additional fresh herbs and lemon slices, if desired.
- Serve immediately, enjoying the delicious flavors of garlic and herbs infused in your perfectly baked red snapper.
Tips
- Choose the freshest red snapper possible - look for clear eyes, firm flesh, and a clean ocean smell.
- Pat the fish completely dry before seasoning to ensure a crispy, golden exterior.
- Don't overcook! Red snapper is delicate and can become dry if baked too long. Aim for an internal temperature of 145°F.
- Use a mix of fresh herbs for complex flavor - thyme, parsley, and even a touch of dill work wonderfully.
- The parchment paper or foil packet method helps retain moisture and infuse the fish with herb and garlic flavors.
- Let the fish rest for a few minutes after baking to allow juices to redistribute, ensuring maximum tenderness.
- Serve with a side of roasted vegetables or a light salad to complement the delicate fish.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 3g
Protein: 24g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 70mg
