Baked Red Snapper With Garlic and Herbs

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/8/24
Tested by
Renae Wilson
Photo of Renae E. Wilson
Tested by Renae Wilson
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more.
Learn about The Spruce Eats' Editorial Process
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 2 servings
Yield: 2 fillets

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.

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.

A plate of baked red snapper with garlic and herbs, served with green beans and quinoa

The Spruce Eats / Madhumita Sathishkumar
What You'll Need To Make This Baked Red Snapper Recipe
A Sturdy Baking Dish
A Skillet
A Basting Brush

"This recipe is super easy for some weeknight cooking. Straight forward, and the snapper is jazzed up nice with some good flavors." —Renae Wilson

Baked red snapper with garlic and herbs
A Note From Our Recipe Tester

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 gathered

    The Spruce Eats / Sabrina Russo

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

    Red snapper fillets in a white baking dish

    The Spruce Eats / Sabrina Russo

  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 Eats / Sabrina Russo

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

    Red snapper fillets brushed with herbed butter in a baking dish

    The Spruce Eats / Sabrina Russo

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

    Breadcrumbs tossed with butter mixture in a white bowl

    The Spruce Eats / Sabrina Russo

  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 in a baking dish

    The Spruce Eats / Sabrina Russo

  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 with garlic and herbs in a baking dish

    The Spruce Eats / Sabrina Russo

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.
  • You can cook a whole snapper this way as well; it may take a little longer, depending on its weight in comparison to what is specified here in this recipe.
Nutrition Facts (per serving)
551 Calories
28g Fat
11g Carbs
62g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 551
% Daily Value*
Total Fat 28g 35%
Saturated Fat 16g 78%
Cholesterol 168mg 56%
Sodium 689mg 30%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 62g
Vitamin C 6mg 30%
Calcium 129mg 10%
Iron 1mg 8%
Potassium 1241mg 26%
*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.)

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