Caribbean Baked Red Snapper with Garlic

40 minutes
2 to 4
Amount Per Serving: Calories 554; Fat 28; Cholesterol 168mg; Carbs 11g; Sugars 1g; Fibre 1g; Protein 62g; Sodium 6.39g
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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  • 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


  • At least 30 minutes before cooking, remove the snapper from the refrigerator and allow it to stand at room temperature.

  • Meanwhile, preheat the oven to 400F (200C).

  • Lightly oil a shallow baking dish.

  • Remove the garlic from its skin and chop it. Combine the garlic, lemon juice, seafood seasoning and 1/2 teaspoon of the salt in a small bowl.

  • Rub the mixture on both sides of the fish, then place the fish in the baking dish. Drizzle the remaining 1 tablespoon of salt on the fish.

  • Bake the fish for 35 minutes. Remove from the oven.

  • While the fish is baking, heat a cast-iron skillet over medium-high heat. Add the remaining 1/2 teaspoon of salt to the pan and the butter.

  • When the butter is almost fully melted, add the fish and spread it into the pan.

  • Spread the fish out into a single layer, then sprinkle the remaining garlic, thyme, lemon slices and remaining lemon juice over the top.

  • Serving Suggestions: Plate the fish and squeeze the lemon over the top. Serve with boiled new potatoes, sautéed broccoli, and tossed salad.

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