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Baked Red Snapper

Baked Red Snapper

Lisa Kamolnick
Red Snapper fillets make for a delicious meal any time of year. The secret is light seasoning and a buttery coating. And it will actually taste good even if it’s been frozen, if you know how to pack it.
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4 fillets


  • 1 ½ lb Red Snapper, skin removed about 3-4 fillets
  • ¼ C butter
  • 2 TBSP lemon juice freshly squeezed, about ½ lemon
  • 1 TBSP onion
  • ½ to 1 tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • lemon wedges, tartar sauce, parsley springs optional


  • Preheat oven to 350° F.
  • Finely chop onion.
  • Grease the cooking dish with butter (or other cooking spray) and place fish in dish.
  • Melt ¼ cup butter, then add lemon juice, onion, salt, pepper and paprika.
  • Carefully pour butter mixture over the fish, and completely coat top of fish.
    Baked Red Snapper
  • Place in oven and bake until flesh separates easily with a fork (25 to 35 minutes, depending upon thickness of filets).
  • OPTIONAL: cut remaining ½ lemon into wedges and trim parsley sprigs for garnish.


Serving Suggestions
Serve with rice or a potato and a fresh vegetable such as ears of corn or steamed broccoli. Add garnishes, such as lemon wedges and parsley sprigs.
Keyword fish, Red Snapper, seafood