Baked Red Snapper With Garlic and Herbs

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 02/14/21
Baked red snapper

The Spruce
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 2 servings
Yields: 2 fillets
Nutritional Guidelines (per serving)
554 Calories
28g Fat
11g Carbs
62g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 2
Amount per serving
Calories 554
% Daily Value*
Total Fat 28g 36%
Saturated Fat 16g 78%
Cholesterol 168mg 56%
Sodium 692mg 30%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 62g
Vitamin C 6mg 30%
Calcium 135mg 10%
Iron 2mg 8%
Potassium 1252mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Red snapper is a lean, meaty fish that is perfect for baking. This main dish comes together in less than half an hour and is a healthy and flavorful option any night of the week. This easy fish recipe is baked with a simple combination of garlic, butter, seasoned breadcrumbs, and Parmesan cheese.

The American Heart Association recommends eating a variety of fish at least twice a week, and this red snapper recipe is an excellent choice for a healthy diet. While snapper is not as high in omega-3 fatty acids as others, it is a lean and delicious fish. Some good substitutes for red snapper in this dish include haddock, pollock, black cod, or striped bass.

This red snapper recipe is easily doubled or tripled for a family meal. If you're closely watching your saturated fat intake, you can swap up to half of the melted butter for extra-virgin olive oil. Serve with a grain, like quinoa or roasted potatoes, and a steamed green vegetable, like green beans.

1:06

Click Play to See This Baked Red Snapper with Garlic and Herbs Recipe Come Together

Ingredients

  • 2 (6- to 8-ounce) red snapper fillets

  • 4 tablespoons butter

  • 1 medium clove garlic, minced

  • 3 to 4 drops Worcestershire sauce

  • 1/2 teaspoon Creole seasoning (or Cajun seasoning or your favorite seasoning blend with salt)

  • 1/8 teaspoon freshly ground black pepper

  • 1 to 2 teaspoons chopped fresh parsley

  • 1 teaspoon snipped chives, optional

  • 3 to 4 tablespoons plain dry breadcrumbs (or seasoned breadcrumbs)

  • 2 tablespoons freshly grated Parmesan cheese, optional

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    Baked red snapper recipe ingredients
    The Spruce

  2. Place the snapper fillets in a baking dish that has been sprayed with a nonstick cooking spray.

    Red snapper fillets in a baking dish
    The Spruce

  3. In a skillet, melt the butter with the garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook over low heat for 2 minutes just to blend flavors.

    Butter, spices, and herbs melting in a skillet
     The Spruce

  4. Brush both sides of the fish fillets with the butter and herb mixture. 

    Butter mixture being brushed onto the fish fillets
     The Spruce

  5. Toss the breadcrumbs with the remaining butter mixture and Parmesan cheese, if using.

    Breadcrumbs tossed in a skillet with butter mixture
     The Spruce

  6. Spread the breadcrumb mixture over the fillets, adding an equal amount to each. Use your hands to spread it out evenly and press onto the tops of the fillets.

    Red snapper fillets with breadcrumb mixture on top
     The Spruce

  7. Bake in the preheated oven for about 12 minutes, depending on the thickness of the red snapper fillets. The fish will be opaque and flake easily with a fork when done.

    Baked red snapper in a baking dish
    The Spruce

Tips

  • If your red snapper fillets still have the skin attached, apply the breadcrumbs to the skinless side (skin-side down). If you don't want to eat the skin, it should separate easily after cooking.
  • To test fish for doneness, insert a fork into the thickest part of a fillet. It should flake easily and look white all the way through. Don't overcook, though, as your fish will get rubbery.

Recipe Variation

  • Use another mild white fish in the recipe. Tilapia, haddock, pollock, and cod are good choices. Note that you may need to adjust the cooking time depending on the fish and the thickness of the fillets.

Recipe Tags: