Savory Herb-Crusted Red Snapper
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
  • 1lb red snapper or pollock4 filets
  • 1 lemonthinly sliced, preferably organic
  • 1 lemonzest and juice, preferably organic
  • 2 cloves garlicfinely minced
  • 1Tbsp parsleyfinely chopped
  • 1Tbsp tarragon or basilfinely chopped
  • 1tsp black pepperfreshly ground
  • 1Tbsp olive oil
  • 1/4cup white wine or apple juice
  1. Pre-heat oven to 350 degrees. Remove any remaining bones from the filets. Spray a shallow casserole dish with non-aerosol cooking spray and arrange the filets flat, so they’re not touching. Add the sliced lemon to the top.
  2. In a jar, add all remaining ingredients, screw on the lid tightly and shake vigorously until mixed. Pour mixture over the fish and place, uncovered, in the oven.
  3. Bake at 350 degrees for 25 – 30 minutes, just until the sauce is reduced by half. Bake first for 15 minutes then remove from oven and baste with the sauce. Bake for another 7 – 8 minutes and baste again, scraping the browning on the edge of the dish to mix with the sauce. Bake for another 5 – 8 minutes, once again scraping the edges to mix with the sauce.
  4. The sauce reduces slowly in the first 15 minutes, then quickly in the last half of baking time, so you’ll want to keep an eye on it by setting a timer. Have all the other meal ingredients ready and serve piping hot directly onto the table.
Recipe Notes

This is a light and nourishing dish that goes well with a tossed garden salad, steamed veggies or baked yam fries and a flavorful baguette. Serve the dish right on the table as you’ll want to sop up the tasty reduction with bread or use it as a dip for the yam fries.

Savory Herb-Crusted Red Snapper |