|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 16g||78%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 6mg||30%|
|*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.|
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.
Click Play to See This Baked Red Snapper with Garlic and Herbs Recipe Come Together
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
Gather the ingredients. Preheat the oven to 400 F.
Place the snapper fillets in a baking dish that has been sprayed with a nonstick cooking spray.
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.
Brush both sides of the fish fillets with the butter and herb mixture.
Toss the breadcrumbs with the remaining butter mixture and Parmesan cheese, if using.
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.
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.
- 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.
- 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.