Nutrition Facts — No saturated fat
At Daily Fresh Fish we enjoy stuffing red snapper with fresh herbs and seasonings and baking it whole for a stylish presentation. Red Snapper is probably the fish most often substituted with other less tasty fish that look similar. At DFF we are gatekeepers of authenticity and you'll always receive genuine Red Snapper when you order from us.
Daily Fresh Fish works exclusively with fisheries that abide by the strict regulations that have allowed Snapper populations in the Gulf of Mexico and Atlantic to rebound in recent years.
Preheat the oven to 425 degrees. This high cooking temperature helps the fillets roast quickly so they have a flaky, moist texture. 2 tablespoons butter
¼ teaspoon paprika
1 teaspoon chopped rosemary
Salt and pepper to taste
A teaspoon of lemon zest
2. Line a rimmed baking sheet with lemon slices. Baking the fillets on top of lemon slices helps them retain moisture. First lightly oil a baking sheet that has a rim. Slice a lemon into thin discs and lay them out on the baking sheet.
3. Place a fillet on top of each pair of slices. One fillet should fit neatly over two slices, but if you're roasting large fillets, you might need three. Position each fillet skin side down.
4. Season the fillets. Sprinkle the top of the fillets with salt and pepper. You can also add a little cayenne, garlic powder, thyme, or any other herb to taste.
5. Bake the fillets. Place the baking sheet in the oven once the oven is completely preheated. Bake the snapper fillets for about 15 minutes, or until they are no longer translucent. When they're done, the flesh should be opaque and it should flake easily when poked with a fork.
6. Sauce. Red Snapper fillets are delicious dressed with a simple butter sauce that brings out the best in their flavor. The sauce is easy to make, and it will take the dish up a notch. While the fish is baking, melt together the following ingredients in a saucepan: