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    • Caribbean Baked Red Snapper with Garlic

    Mark Sharron
    Easy
    40 minutes
    2 to 4
    An easy and memorable dish from the Caribbean. When purchasing the whole snapper from the fishmonger, ask them to clean and remove the scales. If you are not able to find any whole red snapper, use its fillets and bake it for around 25 minutes.
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    Ingredients

    • 1 whole red snapper, about 2 1/2-pound
    • 1 tablespoon minced garlic
    • 1 tablespoon fresh lemon juice
    • 3/4 teaspoon seafood seasoning
    • 2 tablespoons chilled butter, cut into pieces
    • 6 fresh thyme sprigs
    • 6 thin lemon slices

    Method

    • Step-by-Step Method: Caribbean Baked Red Snapper with Garlic
    • Preheat oven to 200°C (400°F)
    • Pat the whole red snapper dry with paper towels
    • Score the fish skin diagonally on both sides, making 2–3 shallow cuts per side
    • Rub the entire fish inside and out with the minced garlic
    • Squeeze fresh lemon juice over the fish, ensuring it runs into the cuts and cavity
    • Sprinkle seafood seasoning evenly over both sides and inside the cavity
    • Insert the fresh thyme sprigs into the body cavity of the fish
    • Place alternating lemon slices into the cavity and on top of the fish
    • Dot the top and cavity of the fish with chilled butter pieces
    • Arrange the fish on a lined baking tray or ovenproof dish
    • Bake in the center of the preheated oven for 22–28 minutes, or until flesh flakes easily and is opaque
    • Remove from oven, let rest 3–5 minutes for juices to redistribute
    • Transfer the fish carefully onto a serving platter
    • Spoon any cooking juices from the dish over the fish for added flavor
    • Garnish with extra thyme or lemon slices, if desired
    • Serve hot, ideally with a side of steamed rice, green salad, or roasted root vegetables