HOW TO COOK RED SNAPPER FISH IN THE OVEN RECIPES

Name: Baked Red Snapper Fillets
Cook time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 (6 ounce) red snapper fillets; salt and pepper, to taste; 1 onion, chopped; 1/2 cup unsalted butter, melted; 1 bunch green onion, diced

BAKED RED SNAPPER FILLETS RECIPE - RED.FOOD.COM

Baked Red Snapper Fillets Recipe - Red.Food.com image

From Talk About Good II "The Book of Cajun Cuisine" You can use any fish with a white, flaky texture such as speckled trout, red fish, bass or tilapia.

Total Time 30 minutes

Prep Time 0S

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 (6 ounce) red snapper fillets
salt and pepper, to taste
1 onion, chopped
1/2 cup unsalted butter, melted
1 bunch green onion, diced

Steps:

Preheat oven to 350°F.
Season filets with salt and pepper.
Saute onion in butter in saucepan on top of stove.
Place seasoned filets in pyrex baking dish and pour butter-onion mixture on top.
Cook for 30 minutes, occasionally spooning butter over filets.
When fish are tender and flake, remove from oven and sprinkle green onions on top.

Nutrition Facts : Calories 442, FatContent 26, SaturatedFatContent 15.2, CholesterolContent 140.8, SodiumContent 105.5, CarbohydrateContent 5, FiberContent 1.2, SugarContent 1.9, ProteinContent 45.7

WHOLE BAKED RED SNAPPER RECIPE | FOOD NETWORK

Whole Baked Red Snapper Recipe | Food Network image

Provided by Food Network

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

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.;

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