Baked Herb and Garlic Red Snapper
Baked Garlic Herb Red Snapper
This oven baked red snapper features a crunchy panko topping that is full of herb flavor and hints of butter. It’s the perfect recipe for using garden fresh herbs. It cooks in under 20 minutes and serves two, but the recipe can easily be doubled to feed a crowd.
With flavors of fresh thyme, oregano, garlic, and butter, this red snapper dish has a unique and well-rounded flavor. The breadcrumbs add a crispy, buttery texture, giving a satisfying flavor of fried fish, minus all the oil. The fresh herbs enhance the dish with a rich, earthy, peppery, and slightly citrusy taste that makes every bite an experience.
About Red Snapper
The mild flavor of red snapper lends itself to being seasoned with just about any herbs or sauce. Known for its mildly sweet, nutty flavor, firm, white flesh, and versatility in cooking, red snapper is Wild caught in the US Gulf as part of a sustainably managed fishery.
Health Benefits of Red Snapper
Red snapper is not only delicious but also offers several health benefits. It is a rich source of protein, vitamins, and minerals. Low in saturated fats, it's a great choice for heart health and supports a balanced diet.
You can use fresh rosemary or tarragon instead of thyme and oregano. Any variety of breadcrumbs can be used, but panko breadcrumbs will yield the crispiest texture.
Frequently Asked Questions
- Can I use other types of fish for this recipe?
- Yes, other firm white fish like cod or halibut can be used in place of red snapper. Adjustments to cooking time may be needed.
- What other herbs can I use in this recipe?
- Aside from thyme and oregano, you can try using fresh rosemary or tarragon to achieve a similar flavor profile.
- Can I make this dish ahead of time?
- The breadcrumbs can be prepared ahead of time, but it is recommended to bake the fish just before serving to enjoy its crispiness and freshness.
- How can I make this dish gluten-free?
- You can use gluten-free breadcrumbs as a substitute for panko to make this dish suitable for those on a gluten-free diet.
2 portions Sizzlefish red snapper
1 tbsp melted salted butter
1/2 cup Panko breadcrumbs
2 tsp minced garlic
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1/2 tsp salt
1/8 tsp black pepper
Preheat oven to 375ºF and line a small dish or baking sheet with parchment paper.
Brush a small amount of butter on top of each portion of red snapper. Mix remaining butter with panko, thyme, oregano, garlic, salt and pepper until evenly combined.
Spoon mixture on top of each portion and gently press.
Bake for 15-18 minutes, until panko is golden brown, and fish is fully cooked.
- Serving Size
- 1 Serving
- per serving
- 9 grams
- 14 grams
- 17 grams