Oven Roasted Red Snapper with Herbs

Daniel Reed

A simple and flavorful herb-crusted red snapper recipe perfect for an easy seafood dinner.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine American

Servings 4 fillets

Calories 250 kcal

Equipment

1 baking sheet lined with parchment paper
1 mixing bowl small
1 brush for olive oil

Ingredients

Main Ingredients

4 red snapper fillets
2 tbsp olive oil
Salt and pepper to taste
1 lemon sliced

Herb Mixture

2 tbsp fresh parsley chopped
1 tbsp fresh dill chopped
1 tbsp fresh thyme chopped
2 cloves garlic minced
1/2 tsp crushed red pepper flakes

Instructions

Preparation

Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Rinse red snapper fillets under cold water and pat dry with paper towels. Arrange on the baking sheet.
Brush each fillet with olive oil and season with salt and pepper to taste.
In a small mixing bowl, combine chopped parsley, dill, thyme, minced garlic, and crushed red pepper flakes.
Spread the herb mixture evenly over each fillet, pressing gently to adhere.
Place lemon slices around the fillets on the baking sheet.
Roast the fish in the oven for 18-20 minutes, or until it flakes easily with a fork.

Serving

Transfer the fillets to a serving platter and garnish with additional fresh herbs if desired. Serve immediately.

Storage

Store leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven before serving.

Notes

Pro Tips: Ensure your fish is fresh and properly dried before seasoning for the best adherence of herbs.
Ingredient Substitutions: Substitute red snapper with any firm white fish such as cod or halibut.
How to Serve: Pair with a fresh salad or roasted vegetables for a complete meal.
Storage & Freshness: Store in an airtight container and consume within 2 days.
Make-Ahead Tips: Prepare the herb mixture ahead of time and store in the fridge for up to 1 day.

Keyword baked red snapper, herb roasted fish, oven roasted fish