Easy to prepare Oven Baked Whole Yellowtail Snapper recipe. (2024)

February 23, 2021

Dinner Recipes, Latest Recipes, Seafood Recipes

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It takes almost no time to prepare this tasty Oven Baked Whole Snapper for your family. Juicy and flaky on the inside, and deliciously crispy and seasoned on the outside. The Perfect combination!

It may seem intimidating cooking a whole fish, but it’s actually easier than you think.

The American Heart Association recommends eating avariety of fish at least twice a week. This Oven Baked Whole Yellowtail Snapper recipe is an excellent choice for a healthy diet.

Snapper can be found in the Gulf of Mexico, South Atlantic water, and the Caribbean. Yellowtail and Red Snapper are the most commonly known. It’s a mild-tasting white fish.

But if Red Snappers are quite rare in your location try other white fish: Grouper, Sea Bass, Tilapia, Cod, Catfish, Haddock, Halibut, Trout… just to name a few.

Always start with the freshest fish you can buy and prepare the same day you buy it.

I normally buy our fish at Publix, they always sell the freshest fish.

What I love about Publix is that they even include the recipe for your convenience.

Nice, right?

This time we bought 4 Yellowtail Snappers for just $7.99/pound. I’ve decided to prep it up differently as you can see instead of laying them flat as you would with fillets.

It looked so much better in real life, but since my crew was hungry I had to hurry up with my pictures, lol

Hubby said no wonder we rarely go out if I can eat like this at home!

Yellowtail Snapper served with:

Baked potatoes: drizzle with olive oil, season with salt, pepper, paprika, Italian spices, and dry parsley.

Rapini or broccoli rabe is a powerhouse of vitamins and minerals.

Heat oil and melt butter in a large skillet set to medium-high heat. Add garlic and cook until fragrant. Add rapini and toss them in the pan to heat. Sprinkle with grated parmesan and serve.

The secret to raised Snappers is making several slits on both sides and plump it up on top of half sliced lemon, sliced side down. Easy and looks SPECTACULAR!

I love Whole Baked fish, but I would never order it at the restaurant, it’s kinda messy eating with all these bones. At home – it’s a lot of Fun to dig in and scoop every morsel of this delicious fish.

How to BakeWhole Yellowtail Snapper

Ask your fishmonger to clean, gut and scale the fish for you or do it yourself.

Since Snapper is a very mild-tasting fish it’s up to you to add just a little seasoning or a lot of seasoning.

Make sure to rinse and pat dry fish well first.
Make 3 slits or more on both sides of the fish.
Make a seasoning mix by combining: melted butter, sea salt, pepper, garlic powder, Italian seasoning, and squeezed lemon juice.
Mix well and adjust to taste.
Place fish on a lightly oiled foil-lined baking sheet.
Brush fish with seasoning mix on both sides, inside the cavity, and inside the slits.
Insert fresh minced garlic or sliced onion and lemon slices inside the fish cavity.
Insert lemon slices into the slits.

Dust with additional paprika, salt, and dry parsley.

Bake in the preheated to 400°F oven for about 30 minutes or until fish flakes easily.
Drizzle with lemon juice and dripping from the seasoning.
Garnish with fresh herbs (parsley or your favorite herbs) and serve.

Serving Suggestions

I just simply served this Amazing tasting Red Snapper with Fresh house salad.

House salad:

A simpleFresh side saladwith spring mix, bomb cherry tomatoes, cucumbers, radish, green onion, and feta cheese.

Dressing: extra virgin olive oil, Italian seasoning blend, garlic powder, and white wine vinegar.

You can roast potatoes and veggies with the snapper and serve them together.

Rice, couscous, different grains will go nicely with this fish as well.

I actually prefer to eat this fish cold the next day, but it’s delicious hot or cold, your preference here.

We can’t get enough of this SUPER TASTY and so EASY TO PREPARE – BAKED WHOLE SNAPPER!

Bought two more, a much larger size this time RED SNAPPERS!

Hubby said we should take ALL OF THEM, he loves this fish! But they looked smaller inside the ice, they were HUGE actually!

And this time I got the PERFECT TOOL for the job – Rhinoreto Fish fillet knife!

Proper tools for the job are A MUST! I could barely slice my previous fish with a regular knife. This one, slices fish LIKE BUTTER!

All prepped and ready to Bake! I’ve added thinly sliced potatoes this time since they come out perfectly baked with fish.

Baked potatoes: drizzle with olive oil, season with salt, pepper, paprika, Italian spices, and dry parsley. Easy!

IMPORTANT:
I have baked these Snappers longer, 45 minutes at 400F since they were twice the size. Bake until fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary according to the type/size of your fish.)

PERFECTLY BAKED SNAPPER and Potatoes! You will want to scoop and pour all of these delicious drippings from the fish.

Beautiful and Delicious White flesh inside Snapper stuffed with lemon slices and garlic!

Oven Baked Whole Yellowtail Snapper

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

It takes almost no time to prepare this tastyOven Baked Whole Yellowtail Snapperfor your family. Juicy and flaky on the inside, and deliciously crispy and seasoned on the outside. The perfect combination!

Ingredients

2 large whole snapper fish or similar mild-tasting white fish (ask your fishmonger to clean, gut and scale the fish for you or do it yourself)
4 Tbsp. melted butter
1 tsp. garlic powder
1 tsp Italian seasoning
1 tsp. paprika
3 Tbsp. squeezed lemon juice
sea salt and pepper to taste
2 Tbsp. minced garlic
lemon slices
dry parsley
fresh parsley or your favorite herb

Instructions

Rinse and pat dry fish.
Make three or more slits on both sides of the fish.
Make a seasoning mix by combining: melted butter, sea salt, pepper, garlic powder, Italian seasoning, and squeezed lemon juice.
Mix well and adjust to taste.
Place fish on a lightly oiled foil-lined baking sheet.
Brush fish with seasoning mix on both sides, inside the cavity, and inside the slits.
Insert fresh minced garlic, sliced onion, and lemon slices inside the fish cavity.
Insert lemon slices into the slits.
Dust with additional paprika, salt, and dry parsley.
Bake in the preheated to 400°F oven for about 30 minutes or until fish flakes easily.
Drizzle with lemon juice and dripping from the seasoning. Garnish with fresh herbs (parsley) and serve.

Notes

Bake until fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary according to the type/size of your fish.)

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baked fish, fish, snapper

June 4, 2023

8 Responses to Oven Baked Whole Snapper

Raluca July 3, 2023 at 9:49 pm Reply
I’m always afraid to use lemon slices when baking fish. Doesn’t the bitter taste go into the delicate tasting flesh and ruins the dish?
- Crafty Cooking by Anna July 13, 2023 at 10:11 pm Reply
  Raluca, lemon improves the taste and adds freshness to this dish.
  See Also
  Perfect Vanilla Cupcake Recipe (VIDEO)
Sheryl May 30, 2023 at 12:16 pm Reply
We followed the recipe but used lemon and onion inside, not garlic. The marinade seemed nice, but it was a waste of time, as the fish did not get any of the seasoning to come thru the skin, It tasted nice, but was jjust unseasoned fish. Another recipe suggested letting it marinade 30 minutes. I’ll try that next time, and the garlic.
- Crafty Cooking by Anna June 4, 2023 at 3:54 am Reply
  I’m glad that you still enjoyed the fish, Sheryl! You have full control over the seasoning here. You need to brush the insides with melted butter, sea salt, pepper, garlic powder, Italian seasoning, and squeezed lemon juice to taste as instructed, and add garlic, onion slices and lemon.
Scott May 5, 2021 at 12:39 pm Reply
Comment *Do you remove the scales?
- Crafty Cooking by Anna May 7, 2021 at 5:59 pm Reply
  Scott, ask your fishmonger to clean and scale the fish for you or scale yourself.
Dave April 2, 2021 at 9:15 pm Reply
Comment *Publix is way too expensive and not really fresh. Get them from a busy fish market, save some money and don’t feed the politically motivated store that is slowing the corona vaccine.
- Crafty Cooking by Anna April 6, 2021 at 8:33 pm Reply
  Dave, we love Publix – always Fresh and Customer Service is second to none! My whole family had vaccines done at Publix and it was an excellent, calm, and efficient service! It’s just more convenient for us to shop locally, even if it’s few dollars more. But the fish market is definitely a good place to get fish!

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Easy to prepare Oven Baked Whole Yellowtail Snapper recipe. (2024)

FAQs

How do you know when yellowtail is cooked? ›

At What Temperature Is Fish Done? While the fork test and opaque color are excellent giveaways that fish is done cooking, the U.S. Food and Drug Administration (FDA) recommends a safe temperature for cooked fish of 145 degrees F.

Show Me More ›

Should I bake fish covered? ›

Do you bake fish covered or uncovered? Breaded and coated fish usually is cooked without being covered, but fillets and whole fish are covered for tender results.

Find Out More ›

How to eat yellowtail snapper? ›

Pan-fried Yellowtail Snapper is delicious! I've breaded it with almond flour and some seasonings and then pan-fried it in olive oil and butter. Yellowtail is abundant in South Florida. They are relatively small and have sweet, flaky meat and a mild taste, making them perfect for a quick pan fry.

Learn More Now ›

What's the difference between red snapper and yellowtail snapper? ›

Flavor Preference: Yellowtail offers a sweeter, nuttier flavor, while red snapper has a milder taste. Choose based on your personal preference and the flavor profile you desire for your dish. Texture: Yellowtail snapper is more delicate and tender, while red snapper has a slightly firmer texture.

Read On ›

What temperature do you cook fish in the oven? ›

When baking fish in the oven, it's done when its fully cooked when its internal temperature reaches 145°F (63°C). This is usually achieved at an oven setting of around 350°F (175°C).

Discover More ›

Why do you wrap fish in foil when baking? ›

The fish cooks well in a humid environment. This cooking, in fact, uses the cover of a sheet of tin foil or baking paper that hermetically closes the baking pan or wraps the fish completely so as to retain moisture. The sheet must then be removed halfway through cooking to facilitate browning.

Do you bake fish on foil or parchment? ›

Baking fish in parchment paper or tin foil—known in France and gourmet cooking circles as en papillote—steams the fish with a minimum of fuss and equipment. Delicate fish—sole (as pictured) and other thin white fish—is particularly delicious cooked in parchment packets since it cooks gently and stays moist.

Read The Full Story ›

Do you flip whole fish when baking? ›

On larger fish, the skin can shrink, leading to uneven cooking, so we make slashes along the sides to allow for faster, even cooking (and it's also easier to gauge doneness). For smaller, quicker-cooking fish like trout or sardines, slashing isn't necessary. When roasting, you don't need to flip the fish.

Get More Info Here ›

Is yellowtail snapper good for you? ›

Health Benefits of Yellowtail Fish

These are the healthy fats that are packed with a wide range of benefits, including reducing blood pressure, decreasing inflammation, and even improving mood. It's also a great source of vitamins and minerals, including Vitamin B12, B6, and selenium.

What eats the yellowtail snapper? ›

Natural predators of adult yellowtail snapper include sharks and other large predatory fishes, including barracuda, mackerel and grouper in addition to other snapper species.

Know More ›

Is yellowtail snapper high in mercury? ›

Sushi with Higher Levels of Mercury

Buri (adult yellowtail) Hamachi (young yellowtail) Inada (very young yellowtail) Kanpachi (very young yellowtail)

Read On ›

Which snapper is best tasting? ›

American red snapper is considered the prime snapper choice by chefs around the globe, and for good reason. They enjoy a shellfish-dense diet, imparting a sweet and nutty flavor to their firm, pinkish meat.

See Details ›

What does yellowtail snapper taste like? ›

Its meat is known as almost a delicacy being gentle yet firm while also flaky with a delicate light flavor. In comparison, it's very similar to Red Snapper when it comes to taste, however, Yellowtail is much milder to the palette than red and unable to be cooked as long due to its lower oil content.

Read The Full Story ›

How big is a yellowtail snapper? ›

This species can reach a length of 86.3 cm (34.0 in), though most do not exceed 40 cm (16 in). The greatest weight recorded for this species is 4.98 kg (11.0 lb). Yellowtail snapper is a commercially important species and has been farmed.

Show Me More ›

How do you know when yellow fish is cooked? ›

Check the internal temperature. This is the easiest and most accurate way to tell if your fish is cooked. It should be 145 degrees.

Read The Full Story ›

Is yellowtail OK to eat raw? ›

Yellowtail are almost never parasitized, so I feel comfortable about eating them raw, never frozen. But you should read my article on food safety for ceviche to get an idea about which fish you might want to do this with. Chances are you will be buying your fish for hamachi sashimi, however.

Learn More Now ›

How do you know when yellowfin tuna is done? ›

Because tuna steaks get dry and chewy when overcooked, the center should still be pink when it's done cooking. Some people like their tuna even more rare in the center, so adjust these suggestions on how long to cook tuna steaks accordingly.

Easy to prepare Oven Baked Whole Yellowtail Snapper recipe. (2024)

Always start with the freshest fish you can buy and prepare the same day you buy it.

This time we bought 4 Yellowtail Snappers for just $7.99/pound. I’ve decided to prep it up differently as you can see instead of laying them flat as you would with fillets.

How to BakeWhole Yellowtail Snapper

Since Snapper is a very mild-tasting fish it’s up to you to add just a little seasoning or a lot of seasoning.

Serving Suggestions

House salad:

We can’t get enough of this SUPER TASTY and so EASY TO PREPARE – BAKED WHOLE SNAPPER!

And this time I got the PERFECT TOOL for the job – Rhinoreto Fish fillet knife!

IMPORTANT:
I have baked these Snappers longer, 45 minutes at 400F since they were twice the size. Bake until fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary according to the type/size of your fish.)