Baked Red Snapper Recipe

Name: Baked Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds red snapper fillets cut into 8 serving sized pieces; 1 cup milk; 1 teaspoon oregano dried; 1 medium onions sliced; 2 tablespoons olive oil or vegetable oil; 1/2 cup olives ripe, pitted; 1/4 cup white wine dry; 1/4 cup lemon juice; 2 tablespoons capers; 1 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 cups tomatoes chopped; 2 each garlic cloves finely chopped; 1 x cilantro; 1 slices lemon

Servings: persons

2 pounds red snapper fillets cut into 8 serving sized pieces
1 cup milk
1 teaspoon oregano dried
1 medium onions sliced
2 tablespoons olive oil or vegetable oil
1/2 cup olives ripe, pitted
1/4 cup white wine dry
1/4 cup lemon juice
2 tablespoons capers
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups tomatoes chopped
2 each garlic cloves finely chopped
1 x cilantro
1 slices lemon

1
Place fish fillets in a shallow non-metallic dish or large zipper bag.
2
Mix milk and oregano together and pour over the fish.
3
(Optional: add a drop or two of oregano oil, if available).
4
Cover and refrigerate at least 1 hour.
5
In a skillet over medium-heat, cook the onion until translucent.
6
Stir in the remaining ingredients except the fish.
7
Bring to a simmer, uncovered.
8
Simmer until thickened, about 15 minutes.
9
Pre-heat the oven to 350F (180C).
10
Drain the fish fillets and pat dry.
11
Place 1 piece of fish on each of eight 12-inch squares of heavy duty aluminum foil.
12
Spoon some tomato mixture onto the fish.
13
Fold foil over the fish and seal securely.
14
Place the foil packets in an ungreased jelly roll pan to prevent mishap in case one of the packets leaks out any juices.
15
Bake until fish flakes easily with a fork, about 30 minutes.
16
Serve with snipped fresh cilantro and lemon wedges if desired.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds red snapper fillets cut into 8 serving sized pieces, 1 cup milk, 1 teaspoon oregano dried, 1 medium onions sliced, and more.

Yes, Baked Red Snapper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Red Snapper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions