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Dinner-Party-Ready Oven-Baked Red Snapper Recipe

Dinner-Party-Ready Oven-Baked Red Snapper Recipe
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If you’re a true fan of Red Snapper, you might like to add this vintage fishing poster to your art collection.  You can order it right here by clicking on the fish!

Make this Easy and Healthy Dish in No Time!

Oven-Baked Red Snapper is one of our best Costco finds this season. We’ve loved the fish ever since we went on a Mexican vacation and ate it straight from a beachfront grill. So you can imagine how pleased we were to see 2 Red Snappers, cleaned and ready to cook for $24.00 at Costco. The fish is perfect for summer dinner parties. This dish delivers a warm, earthy, and slightly smoky taste when infused with garlic, cumin, coriander, and sumac. Fresh dill adds a citrusy brightness, while roasted vegetables provide a sweet and tangy contrast. Despite its impressive presentation, this recipe is incredibly easy to prepare. The straightforward process of seasoning, stuffing, and roasting allows the fish and vegetables to shine.  The vibrant colors of the roasted Red Snapper, adorned with a medley of bell peppers, tomatoes, and red onions, create a stunning visual plate. The golden-brown crust of the fish, achieved with a generous drizzle of extra virgin olive oil, delivers a mouthwatering experience. Baking the fish whole, with its head on, ensures that it retains its natural juices, making each bite succulent and flavorful.

Health Benefits of Red Snapper

Red Snapper is not only delicious but also a very healthy choice. It’s a great source of lean protein, omega-3 fatty acids, and essential vitamins and minerals. Additionally, wild-caught Red Snapper, which is all Costco sells, is a sustainable choice. It even gets approval from the U.S. Department of Commerce’s National Oceanic and Atmospheric Administration. Read more about Red Snapper here: NOAA Fisheries. And before I get off the soapbox, please check to make sure whatever fish you buy is sustainable. A great source of information can be found at https://www.seafoodwatch.org/.  It’s a great guide for picking out seafood that’s sustainable the world over.  That may be why it has caught on globally. Their recommendations are all science-based, so you can trust you’re making the right call whenever you order eat, or cook seafood.  Just bookmark it on your phone. And you can thank California’s Monterey Bay Aquarium for their great work.

Here’s today’s recipe and after it, some other great fish dishes to try.

Oven-Baked Red Snapper

June 27, 2024
: 4 to 6
: 10 min
: 35 min
: If the fish is gutted and prepped, this is super easy

Every bite of oven-baked red snapper offers an explosion of flavors. The fish, infused with garlic, cumin, coriander, and sumac, delivers a warm, earthy, and slightly smoky taste. The fresh dill adds a citrusy brightness, while the roasted vegetables provide a sweet and tangy contrast.


  • 2 large whole snapper fish
  • 15 large garlic cloves, minced with a pinch of kosher salt.
  • Ground cumin, ground coriander, black pepper.
  • Chopped fresh dill, bell peppers, tomato, and red onion
  • Extra virgin olive oil
  • Lemons
  • Step 1 Season the Fish. Preheat your oven to 425°F. Make 3 slits on each side of the snapper. Insert the minced garlic into the slits and the cavity. Mix 2 tsp cumin, 2 tsp coriander, 1 tsp sumac, 1 tsp black pepper, and kosher salt. Use ¾ of this mix to season the fish inside and out.
  • Step 2 Chop & Stuff. Chop ½ cup fresh dill, slice 3 bell peppers (use various colors for a visual treat), 1 large tomato, and 1 medium red onion into rounds. Stuff as much as you can into the fish cavity.
  • Step 3 Roast the Fish. Place the stuffed fish on a lightly oiled baking sheet. Arrange the remaining veggies around the fish. Sprinkle with a pinch of salt and the remaining spice mix. Generously drizzle with extra virgin olive oil.
  • Step 4 Roast on the middle rack for 20-25 minutes until the fish flakes easily and reaches an internal temperature of 137°F.
  • Step 5 Transfer to a serving platter. Squeeze the juice of one lemon over the fish while it’s hot. Use the slits for easy portioning. Serve with lemon wedges and rice.

For more great fish dishes, click here:  https://chewingthefat.us.com/?s=Fish


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