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.
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| Baked Red Snapper with Roasted Asparagus and Spaghetti Squash Alfredo |
Founder at Happy Gut For Life
Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.
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Wondering best oven temperature for this recipe. Thanks
Ah thank you! My early days of posting recipes were a little rough! This should be at 425 degrees.
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.