Easy Baked Red Snapper with Garlic Topping

Red snapper fillets are baked with a buttery garlic, lemon, paprika, and herb topping for a quick, flavorful seafood dinner. This recipe makes four servings in about 25 minutes.

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Prep Time 10

Cook Time 12

Total Time 25

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

4 fillets, 5-6 ounces each Red snapper fillets

Garlic Topping

4 cloves Garlic cloves, finely minced
2 tablespoons Unsalted butter, melted
2 tablespoons Extra-virgin olive oil
1 tablespoon Fresh lemon juice
1 teaspoon Paprika
1 teaspoon Kosher salt
1/2 teaspoon Freshly ground black pepper
2 tablespoons Fresh parsley, chopped

Optional Ingredients

1/2 teaspoon Dried oregano or Italian seasoning

For Serving

as needed Lemon wedges

Method

Step-by-Step

Heat the oven to 400°F (200°C). Lightly oil a baking dish or line it with parchment paper.
Pat the red snapper fillets very dry with paper towels and arrange them in the prepared dish, skin-side down if the skin is attached.
In a small bowl, mix the minced garlic, melted butter, olive oil, lemon juice, paprika, kosher salt, black pepper, and optional oregano or Italian seasoning.
Spoon or brush the garlic mixture evenly over the tops of the snapper fillets.
Bake the fish uncovered for 12 to 15 minutes, depending on the thickness of the fillets. The fish is ready when it flakes easily and reaches 145°F (63°C) in the thickest part.
Sprinkle the baked snapper with chopped fresh parsley. Serve with lemon wedges and spoon the pan juices over each fillet.

Notes

Pat the fish dry so the garlic topping adheres and the fillets do not steam excessively. Do not rely on time alone: thin fillets may be ready in 10 to 12 minutes, while thick center-cut pieces may need 16 to 18 minutes. Remove the fish as soon as the thickest part reaches 145°F to help prevent dryness.