How to Bake Red Snapper Fish
Baking red snapper can prevent you from burning the outside before the inside cooks through, as you can in a skillet. Using this method to cook red snapper requires baking in butter to prevent the fish from sticking to the inside of the baking dish and to add flavor. Change the seasonings to your preferences. This recipe should serve as a template for you to add your own flavors to. See tips for suggestions. Does this Spark an idea?
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Things You'll Need
- 1 pound red snapper, cut into four1-inch filets
- 1 stick of butter
- Juice of 1 lemon
- Salt and pepper to taste
- Fork
- Meat thermometer
Instructions
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1
Preheat the oven to 375 degrees Fahrenheit. Melt one stick of butter in a saucepan over low heat on top of the stove or place it into the baking dish and set the dish into the oven as it preheats.
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2
Lay the fish into the baking dish in a single layer. Sprinkle the fish with the lemon juice and salt and pepper.
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3
Lower the oven temperature to 350 degrees Fahrenheit and bake the red snapper filets in the oven for 40 minutes.
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4
Check the internal temperature of the red snapper with a meat thermometer. Insert the probe into the thickest portion of the fish. Remove the fish from the oven when the temperature reaches 140 degrees Fahrenheit.
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5
Without a meat thermometer, determine the doneness of the snapper by removing the baking dish from the oven and cut a piece of fish with the side of a fork. Look for easy flaking and a completely opaque white interior. Any translucent spots in the fish indicate that it requires longer cooking. Return it to the oven for an additional five minutes or until you no longer see clear areas inside the fish.
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Tips & Warnings
In a skillet, melt one stick of butter and brown 1/2 cup slivered almonds to it. Add salt and pepper to taste. Pour this sauce over the fish. Sprinkle 2 teaspoons garlic powder or paprika over the fish before baking. Add 2 tablespoons chopped parsley for garnish before serving. Use 1/2 stick of butter in the baking dish and add 1/2 cup white wine with the lemon juice and bake as directed for a white wine and butter sauce.
