Cooking a whole fish might look intimidating, but this Oven Baked Whole Yellowtail Snapper proves just how simple—and delicious—it can be. With crispy, golden skin on the outside and tender, flaky flesh on the inside, this dish is both impressive and easy enough for a weeknight dinner.
Why You’ll Love This Recipe
- Quick to prepare – just season, stuff with lemon and garlic, and bake.
- Healthy & satisfying – snapper is a lean, mild white fish full of protein and nutrients.
- Restaurant-worthy presentation – but simple enough to make at home.
- Versatile – works with other white fish like grouper, cod, sea bass, halibut, or trout.
What is Snapper?
Snapper is a mild-tasting white fish found in the Gulf of Mexico, the South Atlantic, and the Caribbean. Yellowtail and Red Snapper are the most popular types, but if they’re not available in your area, you can easily substitute another firm white fish such as grouper, cod, haddock, halibut, or sea bass.
The key is freshness—buy the fish the same day you plan to cook it for the best flavor and texture.
Ingredients You’ll Need
- Whole snapper – cleaned, scaled, and gutted (ask your fishmonger to do this for you).
- Melted butter – adds richness to the seasoning.
- Garlic powder & minced garlic – for depth of flavor.
- Italian seasoning & paprika – savory, herby, and a touch smoky.
- Fresh lemon juice & lemon slices – for brightness.
- Sea salt & pepper – essential for balance.
- Fresh parsley (or your favorite herbs) – for garnish.
How to Bake Whole Snapper
- Prep the fish: Rinse and pat dry. Cut 3–4 slits into each side of the fish.
- Make the seasoning mix: Whisk together melted butter, lemon juice, garlic powder, Italian seasoning, paprika, salt, and pepper.
- Season generously: Brush the mixture all over the fish, inside the cavity, and into the slits.
- Stuff the fish: Fill the cavity with minced garlic, sliced onion (optional), and lemon slices. Insert extra lemon slices into the slits.
- Bake: Place fish on a lightly oiled foil-lined baking sheet. Bake at 400°F (200°C) for about 30 minutes, or until the flesh flakes easily with a fork and reaches an internal temperature of 145°F. Larger fish (like red snapper) may need 40–45 minutes.
- Finish & serve: Drizzle with pan juices, add a squeeze of fresh lemon, and garnish with parsley.
Serving Suggestions
This baked snapper pairs well with:
- Roasted potatoes – crispy and seasoned with olive oil, paprika, and herbs.
- Rapini (broccoli rabe) sautéed with garlic, butter, and parmesan.
- Fresh garden salad – with cucumbers, tomatoes, radishes, and feta cheese.
- Rice, couscous, or quinoa – for a hearty side.
Pro tip: This fish is just as tasty served cold the next day!
Recipe Card
Oven Baked Whole Yellowtail Snapper
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Serves: 4
Ingredients:
- 2 whole snapper (cleaned, gutted, and scaled)
- 4 Tbsp melted butter
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp paprika
- 3 Tbsp fresh lemon juice
- Sea salt & black pepper, to taste
- 2 Tbsp minced garlic
- Lemon slices
- Dried parsley + fresh parsley for garnish
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly oil.
- Rinse and pat dry fish. Make 3–4 slits on each side.
- Mix melted butter, garlic powder, Italian seasoning, paprika, lemon juice, salt, and pepper.
- Brush mixture all over the fish, including inside the cavity and slits.
- Stuff fish cavity with minced garlic, onion (optional), and lemon slices. Insert lemon slices into the slits.
- Sprinkle with dried parsley and dust with extra paprika.
- Bake for 30 minutes (or 40–45 minutes for larger fish) until the flesh is opaque, flakes easily, and reaches 145°F.
- Drizzle with pan juices, garnish with fresh parsley, and serve with lemon wedges.
Final Thoughts
This Oven Baked Whole Snapper is proof that cooking a whole fish doesn’t have to be complicated. With just a few fresh ingredients and simple steps, you’ll have a flavorful, crispy, and elegant seafood dinner that’s perfect for weeknights or special occasions.