This Oven Baked Red Snapper recipe is my go to when I want an easy, healthy weeknight meal on the table in under 20 minutes. Tender fish fillets are brushed with a savory garlic-herb butter sauce and finished with a crispy parmesan breadcrumb topping.
Whether you are making baked red snapper fillets for a fast family dinner or preparing a whole baked red snapper for guests, this simple seafood dish never disappoints.
[feast_advanced_jump_to]Why You'll Love This Red Snapper Recipe
Quick Weeknight Dinner: Oven baked and on the table in under 20 minutes.
Crispy & Flavorful: The garlic herb butter and golden parmesan topping keep the fish moist without turning soggy.
Picky Eater Approved: Mild white fish with a savory breadcrumb crust that even people who "don't like fish" end up loving.
Key Ingredients
Red Snapper Fillets: I like using skin-on fillets because the skin keeps the fish tender and holds everything together while baking.
Garlic-Herb Butter: Simmering garlic, Creole seasoning, and fresh parsley into melted butter builds the flavor base for the whole dish.
Parmesan Breadcrumb Crust: This creates a quick, crunchy topping that seals in moisture so the fish stays tender.
How to Make Baked Red Snapper
Follow the steps below for a fast weeknight meal.
- Whip up the garlic herb sauce: Melt the butter in a small saucepan over medium-high heat. Stir in the minced garlic, Worcestershire sauce, Creole seasoning, black pepper, parsley, and chives. Let it simmer on low for about 2 minutes so all those savory flavors blend together without burning the garlic.
- Season and top the fish: Place your red snapper fillets in a sprayed baking dish. Generously brush both sides of the fillets with your garlic herb butter sauce. Toss the remaining butter sauce with your breadcrumbs and parmesan cheese, then spoon it evenly over the top of each fillet.
- Bake until golden & flaky: Pop the dish into the oven and bake at 400°F for 12 minutes or until the flesh flakes easily and reaches the internal temperature of 137°F. . You'll know it's done when the crust is light golden brown, the flesh is opaque, and it flakes easily with a fork. Finish with a squeeze of fresh lemon juice before serving!
What to Know Before You Bake
Red snapper is a mild flavored fish with a meaty firm texture. It is delicious grilled, baked, broiled, blackened or fried. It is one of the most popular of white fish and is found in the Gulf of Mexico and Indonesia and is often sold whole or in fillets.
Red snapper is ready when its internal temperature registers 137 degrees.
Fish cooks quickly and because there is a topping on this fish recipe, it will not dry out and does not require it to be covered.
Yes! If you prefer extra tender fish or easier cleanup, baking red snapper in foil works great. Wrap the seasoned fillets loosely in aluminum foil to trap the steam while cooking. If you want that golden, crispy breadcrumb crust, leave the foil open at the top for the last 3-4 minutes of baking.
Absolutely. If you are baking a whole red snapper, make a few shallow diagonal slashes along the skin on both sides so the garlic butter penetrates the meat. Adjust your baking time to roughly 20-25 minutes at 400°F (or until the internal temperature reaches 137°F).
Simple Tips for Cooking Snapper
- Reduce the cooking time for thinner fillets. Begin checking the internal temperature after 7 minutes.
- Make your own bread crumbs by processing bread into fine crumbs using a food processor. The bread can be dried out in the oven on a baking sheet at 350 degrees for 15 - 20 minutes, or until golden brown.
- For an easier clean up, the baked red snapper fillets can be placed on top of foil or parchment paper in a baking dish or baking sheet.
Variations and Substitutions
- Substitute the cajun seasoning for smoked paprika and garlic powder for the fresh garlic.
- Substitute fresh rosemary or thyme for the parsley.
- Use seasoned or plain panko crumbs in place of breadcrumbs.
- Use lime juice instead of lemon for garnish.
Delicious Sides to Complete the Meal
Since red snapper is light and cooks quickly, I like serving it alongside simple vegetable side dishes. A few of my favorites are Roasted Asparagus with Balsamic Brown Butter, Air Fryer Frozen Green Beans, or Zucchini and Mushrooms.
Craving More Fish Dinners?
If you're looking to add more easy, quick-cooking seafood to your weeknight routine, give these reader favorites a try:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
Reader Review
⭐⭐⭐⭐⭐ "Excellent!! I am sooo happy with the flavor of this dish. It turned out better than I expected. I recently told my friend about it and she raved about it also. I am making it again tomorrow for my parents. The only substitute I made was using panko instead of bread crumbs.
I finally feel confident making fish for guests. Thank you ❤️"
- Melissa Lee
📖 Recipe
Baked Red Snapper Recipe with Garlic Topping
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Ingredients
- 8 ounces red snapper fillets about 2-3 fillets
- 4 tablespoon unsalted butter
- 1 clove garlic , minced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Cajun Seasoning
- ⅛ teaspoon fresh ground black pepper
- 4 teaspoon dried breadcrumbs
- 2 teaspoon fresh parsley , minced
- 1 teaspoon fresh chives optional , snipped (optional)
- 2 teaspoon Parmesan Cheese , freshly grated (optional)
Instructions
- Preheat the oven to 400° F.
- In a small saucepan over medium-high heat, melt the butter until bubbly. Combine garlic, Worcestershire sauce, Creole seasoning, pepper, and parsley with the butter sauce. Cook the sauce low heat for 2 minutes to blend flavors.
- Place the red snapper fillets in a baking dish that has been sprayed with cooking spray.
- Brush both sides of fish fillets with the butter and herb mixture.
- Add the breadcrumbs and parmesan cheese (if using) to the remaining butter mixture; sprinkle over the fillets.
- Bake for 12 minutes, or until internal temperature reaches 137°, the fish should flake easily and is no longer translucent. Garnish with chives (if using) and lemon slices (if using).
