It takes almost no time to prepare this tasty Oven Baked Whole Snapper for your family. Juicy and flaky on the inside, and deliciously crispy and seasoned on the outside. The Perfect combination!
It may seem intimidating cooking a whole fish, but it’s actually easier than you think.
The American Heart Association recommends eating a variety of fish at least twice a week. This Oven Baked Whole Yellowtail Snapper recipe is an excellent choice for a healthy diet.
Snapper can be found in the Gulf of Mexico, South Atlantic water, and the Caribbean. Yellowtail and Red Snapper are the most commonly known. It’s a mild-tasting white fish.
But if Red Snappers are quite rare in your location try other white fish: Grouper, Sea Bass, Tilapia, Cod, Catfish, Haddock, Halibut, Trout… just to name a few.
Always start with the freshest fish you can buy and prepare the same day you buy it.
I normally buy our fish at Publix, they always sell the freshest fish.
What I love about Publix is that they even include the recipe for your convenience.
Nice, right?
This time we bought 4 Yellowtail Snappers for just $7.99/pound. I’ve decided to prep it up differently as you can see instead of laying them flat as you would with fillets.
It looked so much better in real life, but since my crew was hungry I had to hurry up with my pictures, lol
Hubby said no wonder we rarely go out if I can eat like this at home!
Yellowtail Snapper served with:
Baked potatoes: drizzle with olive oil, season with salt, pepper, paprika, Italian spices, and dry parsley.
Rapini or broccoli rabe is a powerhouse of vitamins and minerals.
Heat oil and melt butter in a large skillet set to medium-high heat. Add garlic and cook until fragrant. Add rapini and toss them in the pan to heat. Sprinkle with grated parmesan and serve.
The secret to raised Snappers is making several slits on both sides and plump it up on top of half sliced lemon, sliced side down. Easy and looks SPECTACULAR!
I love Whole Baked fish, but I would never order it at the restaurant, it’s kinda messy eating with all these bones. At home – it’s a lot of Fun to dig in and scoop every morsel of this delicious fish.
How to Bake Whole Yellowtail Snapper
Ask your fishmonger to clean, gut and scale the fish for you or do it yourself.
Since Snapper is a very mild-tasting fish it’s up to you to add just a little seasoning or a lot of seasoning.
- Make sure to rinse and pat dry fish well first.
- Make 3 slits or more on both sides of the fish.
- Make a seasoning mix by combining: melted butter, sea salt, pepper, garlic powder, Italian seasoning, and squeezed lemon juice.
- Mix well and adjust to taste.
- Place fish on a lightly oiled foil-lined baking sheet.
- Brush fish with seasoning mix on both sides, inside the cavity, and inside the slits.
- Insert fresh minced garlic or sliced onion and lemon slices inside the fish cavity.
- Insert lemon slices into the slits.
- Dust with additional paprika, salt, and dry parsley.
- Bake in the preheated to 400°F oven for about 30 minutes or until fish flakes easily.
- Drizzle with lemon juice and dripping from the seasoning.
- Garnish with fresh herbs (parsley or your favorite herbs) and serve.
Serving Suggestions
I just simply served this Amazing tasting Red Snapper with Fresh house salad.
House salad:
A simple Fresh side salad with spring mix, bomb cherry tomatoes, cucumbers, radish, green onion, and feta cheese.
Dressing: extra virgin olive oil, Italian seasoning blend, garlic powder, and white wine vinegar.
You can roast potatoes and veggies with the snapper and serve them together.
Rice, couscous, different grains will go nicely with this fish as well.
I actually prefer to eat this fish cold the next day, but it’s delicious hot or cold, your preference here.
We can’t get enough of this SUPER TASTY and so EASY TO PREPARE – BAKED WHOLE SNAPPER!
Bought two more, a much larger size this time RED SNAPPERS!
Hubby said we should take ALL OF THEM, he loves this fish! But they looked smaller inside the ice, they were HUGE actually!
Almost 4 Pounds two of them!
And this time I got the PERFECT TOOL for the job – Rhinoreto Fish fillet knife!
Proper tools for the job are A MUST! I could barely slice my previous fish with a regular knife. This one, slices fish LIKE BUTTER!
All prepped and ready to Bake! I’ve added thinly sliced potatoes this time since they come out perfectly baked with fish.
Baked potatoes: drizzle with olive oil, season with salt, pepper, paprika, Italian spices, and dry parsley. Easy!
IMPORTANT:
I have baked these Snappers longer, 45 minutes at 400F since they were twice the size. Bake until fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary according to the type/size of your fish.)
PERFECTLY BAKED SNAPPER and Potatoes! You will want to scoop and pour all of these delicious drippings from the fish.
Beautiful and Delicious White flesh inside Snapper stuffed with lemon slices and garlic!
Oven Baked Whole Yellowtail Snapper
It takes almost no time to prepare this tasty Oven Baked Whole Yellowtail Snapper for your family. Juicy and flaky on the inside, and deliciously crispy and seasoned on the outside. The perfect combination!
Ingredients
- 2 large whole snapper fish or similar mild-tasting white fish (ask your fishmonger to clean, gut and scale the fish for you or do it yourself)
- 4 Tbsp. melted butter
- 1 tsp. garlic powder
- 1 tsp Italian seasoning
- 1 tsp. paprika
- 3 Tbsp. squeezed lemon juice
- sea salt and pepper to taste
- 2 Tbsp. minced garlic
- lemon slices
- dry parsley
- fresh parsley or your favorite herb
Instructions
- Rinse and pat dry fish.
- Make 3 slits or more on both sides of the fish.
- Make a seasoning mix by combining: melted butter, sea salt, pepper, garlic powder, Italian seasoning, and squeezed lemon juice.
- Mix well and adjust to taste.
- Place fish on a lightly oiled foil-lined baking sheet.
- Brush fish with seasoning mix on both sides, inside the cavity, and inside the slits.
- Insert fresh minced garlic or sliced onion and lemon slices inside the fish cavity.
- Insert lemon slices into the slits.
- Dust with additional paprika, salt, and dry parsley.
- Bake in the preheated to 400°F oven for about 30 minutes or until fish flakes easily.
- Drizzle with lemon juice and dripping from the seasoning. Garnish with fresh herbs (parsley) and serve.
Notes
Bake until fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary according to the type/size of your fish.)
Recommended Products
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Rhinoreto Fish fillet knife. Flexible, stainless steel blade. Filet knifes for fish with sheath and sharpener. (6.5) -
Rachael Ray 54071 Nonstick Bakeware with Grips, Nonstick Cookie Sheet / Baking Sheet - 11 Inch x 17 Inch, Gray with Orange Grips -
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet -
Rachael Ray 54070 Nonstick Bakeware with Grips, Nonstick Cookie Sheet / Baking Sheet - 10 Inch x 15 Inch, Gray with Orange Grips
Comment *Do you remove the scales?
Scott, ask your fishmonger to clean and scale the fish for you or scale yourself.
Comment *Publix is way too expensive and not really fresh. Get them from a busy fish market, save some money and don’t feed the politically motivated store that is slowing the corona vaccine.
Dave, we love Publix – always Fresh and Customer Service is second to none! My whole family had vaccines done at Publix and it was an excellent, calm, and efficient service! It’s just more convenient for us to shop locally, even if it’s few dollars more. But the fish market is definitely a good place to get fish!