SCD Recipe: Baked Red Snapper

2 lbs Red Snapper
1/4 cup freshly squeezed lemon juice
1 clove garlic – minced
salt and pepper to taste
1/2 tbsp dried parsley
1/2 tbsp dried basil

Wash and pat dry fish. Line a baking dish with parchment paper. Rub a little olive oil on the parchment paper. Place fish in dish. Rub a little oil on the fish. In a small bowl mix lemon juice, garlic, salt and pepper, parsley, and basil. Pour over fish. Bake at 425 degrees for 15 to 20 minutes until fish is opaque all the way through.


Baked Red Snapper with Roasted Asparagus and Spaghetti Squash Alfredo

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at
Sherry Lipp

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3 thoughts on “SCD Recipe: Baked Red Snapper

      1. Thanks, I did it at 375 degrees after checking some other snapper recipes and it came out fine timed with some other things I was preparing. The flavor was great. I am glad that I found your site for recipes.

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