Try this Baked whole red snapper recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350F.
2. Prepare fish:
- Sprinkle salt, pepper and lemon juice to taste inside the fish’s cavity.
- Add pieces of butter inside the fish to keep it moist while it bakes.
- Season the outside with more salt and pepper.
- Place sliced carrots, onions or potatoes around the fish in the baking dish. The vegetables will cook along with the fish.
3. Bake:
- Place the baking dish in the oven and cook the fish for 45 minutes, or until the fish is cooked through. It can be a little tricky to tell whether the fish is ready, but you know it's done with the flesh is no longer translucent.
- After 40 minutes or so, check the fish to see if it's done. You can gently pull back some flesh with a fork. If it looks white and easily flakes off, it's ready. If it's still a little rubbery, it needs more time.
- Transfer the fish to a platter and serve. Whole red snapper looks impressive on a platter surrounded by fresh herb sprigs. To serve, use a serving fork or spoon to heap fish on individual plates.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 6.1mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.3g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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