Red Snapper

Try this Whole baked red snapper recipe! It is quick and easy which makes it perfect for busy weeknights! I used a whole red snapper for this recipe, but you can easily use fillets. I had the workers scale and clean it for me, which made it much easier and less time consuming to prepare. If you can't have the fish cleaned, you will need to clean it yourself. Having a fish scaler will help you greatly. This dish is perfect for brunches or dinners. Dress it up or down as much as you wish!

You will need the following for this Red Snapper Recipe:

  • 4 Red Snapper Fillets or 1-2 whole Red Snapper
  • 4 Tomatoes, Chopped
  • 1 Medium Red Onion, Thinly Sliced
  • 4 Potatoes, Thinly Sliced
  • 10 oz. of Corn
  • 2 Cubenelle Peppers, Chopped
  • Salt
  • Pepper
  • Red Pepper Flakes
  • 1/4 C. Water

TIP: Cut up all the veggies about the same size. This will make sure they cook at the same rate!


To prepare this dish, start by pre-heating the oven at 425 degrees F. While you are waiting for the oven to pre-heat, wash and slice the tomatoes, potatoes, red onions, corn, and cubenelle peppers. In a casserole dish, add 1/4 cup of water. Place the cut up veggies in the casserole dish; add salt, pepper, and red pepper flakes. Bake for about 15 minutes. Meanwhile, clean and prepare the fish. Season with salt, pepper, and red pepper flakes. After 15 minutes, lower the heat to about 350 degrees F, then place the fish in the casserole dish on top of the veggies and cook for about 20-25 minutes if using a whole fish or about 15 minutes if using fillets.

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