Baked snapper is a delicious and healthy meal that can be prepared in a variety of ways. The cooking time for a pound of snapper depends on the method of preparation and the desired level of doneness. Generally, baking a pound of snapper in the oven at around 375°F (190°C) for 10 to 20 minutes should be sufficient. However, it's important to note that the cooking time may vary depending on the thickness of the snapper fillets and your preferred level of doneness. To test for doneness, insert a fork into the thickest part of the fillet; it should flake easily and appear white throughout.
Characteristics | Values |
---|---|
Oven temperature | 375°F to 450°F |
Baking time | 10 to 20 minutes |
Marinating time | 30 minutes to overnight |
Resting time | 5 minutes |
What You'll Learn
Bake at 375°F for 20 minutes
Baking snapper is a great way to cook this delicious, mild and lean fish with a firm texture. The cooking time will depend on the weight of the fish, the oven temperature, and whether you are cooking a whole snapper or fillets.
If you are baking a pound of snapper at 375°F, it will take around 20 minutes. This is a simple way to cook snapper, and you can add various herbs and spices to enhance the flavour.
First, preheat your oven to 375°F. Prepare your snapper fillets by rubbing them with olive oil, lemon juice, garlic, salt, and pepper. You can also add breadcrumbs and Parmesan cheese for extra flavour and texture. Place the fillets in a baking dish or on a rimmed baking sheet. Cut a lemon into wedges and place them around the fish.
Transfer the fish to the oven and bake for 20 minutes. The snapper is ready when it flakes easily with a fork. Remove from the oven and let it cool slightly before serving. You can squeeze the baked lemon over the fish for extra flavour.
This method is a quick and easy way to cook snapper, and you can customise the flavours to your taste. The fish should be cooked through and slightly flaky, with an internal temperature of at least 125°F.
Tips for Baking Snapper
- You can swap lemon juice for vinegar or another strong citrus juice, like lime or grapefruit.
- Use ghee or melted butter instead of olive oil for a richer flavour.
- Add a teaspoon of your favourite spice blend to each fillet for a blackened-style fish.
- Cook your snapper within three days of buying it for the best freshness.
- Serve with starchy sides like risotto or roasted potatoes, and steamed vegetables like green beans.
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Marinate for 30 minutes
If you're looking to bake a pound of snapper, there are a few things to keep in mind to ensure your fish turns out just right. Firstly, decide if you want to bake a whole snapper or just a fillet. This will impact the baking time and temperature. For a whole red snapper, you'll want to preheat your oven to between 375-450 degrees Fahrenheit. For a fillet, a higher temperature of 400 degrees Fahrenheit is recommended.
Now, onto the fun part: marinating! Marinating your snapper will infuse it with flavour and help keep the fish moist during baking. Here's a simple yet delicious marinade that you can prepare while your oven preheats:
The Marinade:
- 3 cloves of garlic, minced
- Jalapeno, minced (optional)
- Salt and pepper to taste
- All-purpose seasoning
- Butter
- Okra
- Red bell pepper, diced
- Fresh parsley, chopped
- White wine
Instructions:
- Combine the minced garlic and jalapeno (if you want some spice) and stuff the mixture into 6 slits scored on both sides of the fish.
- Rub the fish with salt, pepper, and all-purpose seasoning.
- In a skillet, melt a tablespoon of butter and add the okra and bell pepper. Cook until just tender, about 5 minutes.
- Make a slit down the centre of the fish's belly and stuff it with the cooked okra, bell pepper, and chopped parsley.
- Place the fish on a buttered piece of foil and top with the remaining butter and a drizzle of white wine.
At this point, your fish has been marinating for about 10 minutes. Give it another 20 minutes to ensure the flavours really sink in. While you wait, you can prepare a side dish like grilled plantains and veggies, roasted fingerling potatoes, or a fresh salad.
Once your timer goes off, it's time to pop your snapper into the oven! Place the foil-wrapped fish on a baking sheet and bake for about 10-15 minutes for a 1-pound fish, or 20 minutes for a 2-pound fish. Your snapper is done when it's no longer translucent and flakes easily with a fork.
And that's it! You now have a delicious, flaky, and moist baked snapper. Enjoy your homemade feast!
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Bake with Cajun seasoning
How to Bake a Pound of Snapper with Cajun Seasoning
Ingredients:
- 1 pound of snapper fillets (about 4 fillets)
- 2 tablespoons of grapeseed/olive oil
- 1 teaspoon of Cajun seasoning, or to taste
- 2 sprigs of fresh thyme
- Salt, to taste
Optional Ingredients:
- 1 teaspoon of ground black pepper
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
- 1 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of ground cayenne pepper
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1 teaspoon of brown sugar
- 1 tablespoon of unseasoned cracker meal
Steps:
- Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius).
- Clean the snapper fillets inside and out under cold running water. Pat them dry with paper towels and place them onto a baking sheet.
- Brush the grapeseed/olive oil all over the inside and outside of the fish.
- Sprinkle the Cajun seasoning on all sides of the fish.
- Insert garlic cloves, citrus slices, and thyme sprigs into the cavity, if desired.
- Bake in the preheated oven until the fish flakes easily with a fork, which should take about 20 minutes, depending on the size of the fish.
- Serve immediately with your choice of sides, such as rice or roasted potatoes, and a steamed green vegetable.
Tips:
- You can use fresh basil instead of thyme.
- If you want to add a bit more spice, you can mix the Cajun seasoning with additional spices like black pepper, dried thyme, dried basil, garlic powder, onion powder, oregano, and cayenne pepper.
- For a sweeter flavour, mix the Cajun seasoning with brown sugar and cracker meal before coating the fish.
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Bake with breadcrumbs
Baked Snapper with Breadcrumbs
Ingredients
- 1 pound of snapper fillets
- 1/2 cup breadcrumbs
- 1-2 tablespoons of grated Parmesan cheese
- 1 teaspoon lemon pepper seasoning
- Salt
- Olive oil
Optional Ingredients
- 4 tablespoons butter
- 1 medium clove of garlic, minced
- 3-4 drops of Worcestershire sauce
- 1/8 teaspoon freshly ground black pepper
- 1-2 teaspoons of chopped fresh parsley
- 1 teaspoon of snipped chives
- Creole or Cajun seasoning
Method
Preheat your oven to 450°F.
Rinse the snapper fillets and dry them thoroughly with paper towels.
In a shallow bowl, mix together the breadcrumbs, grated Parmesan cheese, lemon pepper seasoning, and a pinch of salt.
Coat each snapper fillet with the breadcrumb mixture, gently pressing it down so it adheres to the fish.
Place the coated fillets on a baking sheet that has been sprayed with cooking spray or lined with aluminium foil.
If desired, melt the butter in a skillet and add the garlic, Worcestershire sauce, Creole or Cajun seasoning, pepper, parsley, and chives. Cook over low heat for about 2 minutes to blend the flavours.
Brush both sides of the fish fillets with this mixture, then sprinkle the remaining breadcrumbs on top, pressing them gently so they stick to the butter.
Bake the snapper fillets for 15-20 minutes, or until the fish flakes easily with a fork. The cooking time may vary depending on the thickness of your fillets, so keep an eye on them to avoid overcooking.
Serve with a side of vegetables, a green salad, or a grain like quinoa or roasted potatoes. Enjoy!
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Bake with garlic and herbs
Baking a pound of snapper with garlic and herbs is a great way to add flavour to the fish and keep it moist and juicy. Here is a step-by-step guide on how to prepare and bake your snapper to perfection.
Ingredients:
- 1 pound of whole red snapper (cleaned and gutted)
- Garlic
- Herbs of your choice (e.g. dill, parsley, basil, thyme)
- Olive oil
- Salt and pepper
- Lemon (optional)
Method:
- Preheat your oven to 400-450°F (200-230°C).
- Place your snapper on a baking tray or dish. If you are using a baking dish, you may want to spray it with a non-stick cooking spray first.
- Brush or drizzle olive oil over the snapper, making sure to cover all sides.
- Season the snapper generously with salt and pepper, rubbing it into the fish.
- Take your garlic and herbs and stuff them into the cavity of the snapper. You can also add lemon slices to the cavity for extra flavour.
- Using kitchen string, tie the snapper together in 3 places. This step is optional but will help hold the fish together, infuse the flavour, and keep the belly flaps from curling outwards.
- Place the snapper in the oven and bake for around 20 minutes. The cooking time may vary depending on the size and thickness of your fish, so keep an eye on it. The fish is done when it flakes easily with a fork and is opaque all the way through.
- Remove the snapper from the oven and let it rest for 5 minutes before serving. This will allow the juices to redistribute, ensuring your fish is juicy and moist.
Tips:
- You can also brush the snapper with melted butter before baking for extra flavour and moisture.
- To test if your fish is done, insert a fork into the thickest part of the fish. It should flake easily and be white/opaque all the way through.
- If you want to get crispy skin, you can put the fish under the grill/broiler for a few minutes after baking.
- Serve your baked snapper with a grain like quinoa or roasted potatoes, and a steamed green vegetable like green beans or broccoli.
Enjoy your delicious, garlic and herb-infused baked snapper!
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Frequently asked questions
Bake for 20 minutes or until the internal temperature of the flesh in the thickest part reaches 131°F for medium, which is just cooked but not raw at all.
Preheat the oven to between 375°F and 450°F.
Gutting, scaling, and cleaning are essential steps in preparing the snapper for baking. Ask your fishmonger to perform these tasks, or do them yourself.
Baked snapper goes well with starchy sides like mushroom risotto, garlic parmesan pasta, or roasted potatoes. A steamed green vegetable like green beans or an arugula salad also pairs well.
Red snapper is a mild, lean, and firm fish that is perfect for baking.