WHOLE RED SNAPPER RECIPE RECIPES

Name: Whole Baked Red Snapper
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
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

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.;

BAKED WHOLE RED SNAPPER WITH GARLIC RECIPE | EPICURIOUS

Baked Whole Red Snapper with Garlic Recipe | Epicurious 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.

Provided by EPICURIOUS.COM

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.

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