Description
This Baked Red Snapper with Garlic and Herbs is a flavorful and aromatic dish featuring tender snapper fillets marinated in a blend of Cajun seasoning, garlic, lemon pepper, and fresh herbs. Served over a bed of roasted vegetables and topped with butter and lemon slices, this recipe offers a perfect balance of zest and earthiness, baked to flaky perfection in the oven.
Ingredients
Scale
Fish and Marinade
- 2 snapper fillets
- 1 tsp Cajun seasoning
- 1 tsp garlic paste (or 3 cloves minced)
- 1 tsp lemon pepper
- 1 tsp black pepper
- 1 tsp paprika
- Fresh rosemary, basil, oregano, and thyme (or dried herbs—use 1–2 types)
- ½ tsp chili flakes (optional)
- 3 tbsp olive oil
- Salt, to taste
Additional Ingredients
- 2 tbsp butter
- Carrots, tomatoes, and bell peppers (or other vegetables of choice)
- Lemon slices
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking.
- Prepare Marinade: In a bowl, combine Cajun seasoning, garlic paste, lemon pepper, paprika, black pepper, fresh or dried herbs, chili flakes if using, olive oil, and salt. Mix thoroughly to create a flavorful marinade.
- Marinate Fish: Pat the snapper fillets dry with paper towels. Rub the marinade generously over both sides of the fillets, reserving about 2 teaspoons of the marinade for the vegetables.
- Season Vegetables: Chop your chosen vegetables such as carrots, tomatoes, and bell peppers. Toss them with the reserved marinade to evenly coat and place them in a baking dish to form a base for the fish.
- Assemble: Lay the marinated snapper fillets over the bed of seasoned vegetables in the baking dish. Top each fillet with 1 tablespoon of butter and a few lemon slices to add moisture and brightness during baking.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 15 to 30 minutes, depending on the thickness of the fillets. The fish is done when it flakes easily with a fork and is opaque throughout.
Notes
- Adjust the chili flakes according to your spice preference or omit if sensitive to heat.
- Use fresh herbs when possible for the most vibrant flavor, but dried herbs work well as substitutes.
- Check the fish at the 15-minute mark to avoid overcooking, especially if fillets are thin.
- You can substitute the vegetables with other favorites like zucchini, asparagus, or green beans.
- If using frozen snapper fillets, thaw completely before marinating and baking.
