How many servings does this recipe make?

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

What ingredients do I need for Baked Whole Red Snapper with Garlic?

You need 7 ingredients. The key ingredients include: 1 2-to 2 1/4-pound whole red snapper, cleaned, 1 tablespoon minced garlic, 1 tablespoon fresh lemon juice, 3/4 teaspoon seafood seasoning, and more.

Is Baked Whole Red Snapper with Garlic suitable as seafood?

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

How do I store leftover Baked Whole Red Snapper with Garlic?

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

Baked Whole Red Snapper with Garlic Recipe

Name: Baked Whole Red Snapper with Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2-to 2 1/4-pound whole red snapper, cleaned; 1 tablespoon minced garlic; 1 tablespoon fresh lemon juice; 3/4 teaspoon seafood seasoning; 2 tablespoons (1/4 stick) chilled butter, cut into pieces; 6 fresh thyme sprigs; 6 thin lemon slices

Baked Whole Red Snapper with Garlic – a delicious recipe with red snapper, garlic, lemon juice, seafood seasoning, butter, thyme. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 2-to 2 1/4-pound whole red snapper, cleaned
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
3/4 teaspoon seafood seasoning
2 tablespoons (1/4 stick) chilled butter, cut into pieces
6 fresh thyme sprigs
6 thin lemon slices

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
252 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

The No Name Restaurant'S Fish Chowder
Quickie Clam Chowder
Crab Soup
Fish Batter

Baked Whole Red Snapper with Garlic

How did you like this recipe?

Frequently Asked Questions