Best 4 Whole Baked Red Snapper Recipes

Are you looking for a delicious and impressive way to cook a whole red snapper? Whether you're a seasoned chef or a home cook looking to try something new, baking a whole red snapper is an easy and rewarding experience. With its mild flavor and flaky, succulent flesh, red snapper is a versatile fish that can be prepared in a variety of ways. In this article, we'll provide you with a comprehensive guide to creating a succulent and flavorful whole baked red snapper dish, perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED WHOLE RED SNAPPER WITH GARLIC

Baked Whole Red Snapper with Garlic image

Here's an easy but impressive dish from the Admiral's Inn in St. John's Antigua. When ordering the whole snapper from the fish market, have them clean and scale it. If you cannot find whole red snapper, use fillets and bake them about 25 minutes.

Categories Fish Garlic Bake Low Carb Quick & Easy Wheat/Gluten-Free Snapper Healthy Thyme Bon Appétit

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 2-to 2 1/4-pound whole red snapper, cleaned
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
3/4 teaspoon seafood seasoning
2 tablespoons (1/4 stick) chilled butter, cut into pieces
6 fresh thyme sprigs
6 thin lemon slices

Steps:

Place 24x18-inch piece of foil on heavy large baking sheet. Butter foil. Place fish in center of foil. Season cavity of fish with garlic, lemon juice and seafood seasoning. Dot cavity with butter. Arrange thyme sprigs inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices. Fold edges of foil over fish; seal. (Can be made 1 day ahead. Refrigerate.)
Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil.

WHOLE BAKED RED SNAPPER

Whole Baked Red Snapper image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 (3 to 4 pound) red snapper or 2 (1 1/2 to 2 pound), gutted, gills removed and scales left on
2 tablespoons olive oil
Salt and pepper
Extra virgin olive oil and lemon wedges, for garnish

Steps:

Preheat oven to 400 degrees F. Rub the fish with olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. Bake for about 15 minutes per inch of thickness at the thickest part of the fish. Check for doneness by carefully sliding a paring knife into the back at the thickest part, gently lifting the top fillet, and peeking inside to make sure the fish pulls away from the bone and the flesh is opaque (but still moist) rather than translucent and raw. Season with salt, pepper, olive oil and lemon.;

WHOLE RED SNAPPER BAKED IN A SALT CRUST

Whole Red Snapper Baked in a Salt Crust image

Categories Fish Bake Christmas Mother's Day Seafood Snapper Winter Healthy Gourmet

Yield Serves 4

Number Of Ingredients 5

Ingredients

2 pounds coarse salt
1 cup water
a 2-pound whole red snapper, cleaned, leaving head and tail intact
1 lemon
fine-quality extra-virgin olive oil for drizzling

Steps:

Preheat oven to 450°F.
In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.
Rap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.

BAKED RED SNAPPER PREPARED WHOLE

Baked Red Snapper Prepared Whole image

Provided by Food Network

Time 1h10m

Yield 8 servings

Number Of Ingredients 7

Ingredients

4 tablespoons butter, at room temperature, plus more for foil
1 shallot, finely chopped
1 whole red snapper, cleaned and scaled
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 to 10 fresh thyme sprigs
6 to 8 thin lemon slices

Steps:

Preheat the oven to 350 degrees F.
Line an oven tray (cookie sheet) with parchment paper. Take a large piece of foil (large enough to fully wrap the fish like a present) and put it on the oven tray. Butter the foil. Combine the 4 tablespoons of butter and the shallots in a small bowl and set aside. Put the fish in the center of the foil. Season the entire fish with the shallot butter, inside and out and sprinkle with the salt and pepper. Put the thyme sprigs inside cavity and top the fish with lemon slices. Fold the edges of the foil over fish and seal.
Bake the fish until cooked through, about 45 minutes. Transfer the fish to a platter. Open the foil and serve.

Tips:

Choose the freshest red snapper possible. Fresh fish will have bright, clear eyes, red gills, and a firm, springy texture.
Preheat your oven to the correct temperature before baking the fish. This will help to ensure that the fish cooks evenly.
Use a baking dish that is large enough to accommodate the fish comfortably. A too-small dish will cause the fish to crowd and steam, which can result in a soggy fish.
Season the fish liberally with salt and pepper. This will help to enhance the flavor of the fish.
Do not overcook the fish. Overcooked fish will be dry and flaky. The best way to tell if the fish is cooked through is to insert a fork into the thickest part of the fish. If the flesh flakes easily, the fish is cooked.
Serve the fish immediately with your favorite sides. Red snapper pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Whole baked red snapper is a delicious and easy-to-prepare dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can ensure that your red snapper turns out perfectly cooked and flavorful every time.