Roasted Red Snapper Italian Style! This roasted red snapper Italian style is a rustic dish that is easy to make and it melts-in-your-mouth with every bite! Red snapper is a white meaty fish that’s super moist and juicy when roasted with extra virgin olive oil, fresh rosemary, Herbs de provence, garlic powder, lemon juice and wine. A wonderful recipe that is delicious, effortless and never disapoints!
Tips on Buying Red Snapper:
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Every fishmonger offers an enticing array of fish on display and Red Snapper is available in many forms. So don’t be afraid to ask and select your preference:
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Drawn: means the whole fish with internal organs removed, and may or may not be scaled.
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Dressed: means it’s ready to cook with organs, scales, gills have been removed, including head and tail.
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Steak: means it’s ready to cook, a crosscut slice 1/2 to 1-inch thick, also clean guts, head and tail removed.
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Fillet: means ready to cook, it’s a bonelss piece cut from the side and away from the backbone, skinned and completely cleaned.
For this recipe, I prefer my red snapper to be in the form of the fillet. With fillets, the prep work is minimal. Just season it with some herbs, olive oil, and a lot of lemon juice, then roast for a few minutes with white wine and it’s ready to serve!
Just before I serve, I add an additional squeeze of lemon juice on top.
Roasted red snapper fillets cook up fast! With this recipe, they are ready to serve in less than 20 minutes.
Red snapper fillets are versatile, and you can easily saute, fry, poach, broil, bake or even roasted!
Most Italian seafood dishes are very simple, but always flavorful. Fresh herbs are always great with seafood recipes, but if you need to use dried ones, go ahead – they work well too.
Red Snapper comes from warm waters, and primarily from the Gulf of Mexico. It’s a red fish with red gills. The texture is delicate but firm, with a mild flavor that is sweet.
Lemon juice and white wine creates a flavorful and juicy fish, while fresh sprigs of rosemary along with a few more seasonings give this seafood dish its aromatic flavors.
It is SO good, this recipe for Roasted Red Snapper Italian Style will become a definite keeper!
ENJOY!!
Don’t forget to Pin this one to your Seafood Board!
For More Delicious Recipes for Seafood, try these:
Baked Flounder Filet Oreganata– Lightened!
Baked Halibut & Sea Bass Oreganata
Grilled Whole Branzino
Fresh Cod Fish Salad
Pan Seared Salmon with Zesty Tomato-Onion Relish
Roasted Red Snapper Italian Style!
Recipe type: Dinner / Seafood
Prep time:
Cook time:
Total time:
Serves: 2
This roasted red snapper italian style is a rustic dish that is easy to make and it melts-in-your-mouth with every bite! A wonderful recipe that is delicious, effortless and never disapoints!
Ingredients
- 1 pound red snapper fillet
- sea salt and fresh cracked black pepper
- 2 Tbsp. extra virgin olive oil
- ¼ tsp. garlic powder (or 1 garlic clove crushed)
- ¼ tsp. Herbs de Provence
- 2 to 4 sprigs of fresh rosemary
- 1 large lemon - cut in half -divided
- ¾ cup white wine
Instructions
- Preheat oven to Roast at 400 degrees F. Cover your baking pan with foil wrap.
- Season the red snapper fillet with sea salt and black pepper. Then lay the fish with skin side down.
- Drizzle olive oil over the snapper. Then squeeze ½ of a lemon over the fish. Reserve the other half of lemon for later.
- Scatter on top of the fish with garlic powder, fresh rosemary, and Herbs de provence.
- Set it aside to sit for a few minutes to marinate the fish, or until the oven is ready.
- Place red snapper ( uncovered) on the center rack.
- Roast for 10 minutes.
- Then open the oven, and slowly pour the white wine over the snapper. Close the oven and continue to roast for additional 5 to 6 minutes. Fish is done when meat is opague and flakes easily with a fork.
- Remove and squeeze the other half of lemon juice on top.
- Transfer to a warm serving dish and pour the remaining juices from the pan onto the red snapper. Or serve directly from the pan (more casual and rustic). Serve immediately.
- Serves 2
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13 Comments
Karen (Back Road Journal)
March 19, 2019 at 1:04 pmI agree with you about Italian seafood dishes being very simple, they let the flavor of the seafood be the star. Yours is cooked just with way I like it.
by Anna and Liz
March 19, 2019 at 5:24 pmOh thank you Karen! We love seafood and especially whole fish. Hope you’ll try this recipe! Thanks for stopping by!
Balvinder
March 20, 2019 at 10:20 amHi! This looks Amazingly simple and delicious – perfect Spring dinner.
by Anna and Liz
March 21, 2019 at 3:28 pmThank you Balvinder! And welcome to our blog, it’s so nice to meet you! Have a great day! 🙂
by Anna and Liz
March 22, 2019 at 9:42 amThank you Balvinder! Have a great weekend! 🙂
sherry
March 22, 2019 at 2:33 ami love simple baked fish – so delicious. i do it with salmon, baked in the oven with just some olive oil and lemon juice and herbs. so easy and fabulous. cheers, sherry
by Anna and Liz
March 22, 2019 at 9:41 amThank you Sherry! We love salmon as well and need to get more recipes on the blog for them! Thanks for stopping by! 🙂
Jeff the Chef
March 22, 2019 at 7:14 ami’m always looking for good fish recipes, so thank you. You can hardly go wrong with lemon and white wine – such a nice combination. And I happen to LOVE herbes de Provence.
by Anna and Liz
March 22, 2019 at 9:39 amThanks Jeff! We love herbs de Provence as well and try to incorporate them in many recipes as possible. Enjoy this recipe!
Susan
March 22, 2019 at 10:10 amThis looks so delicious! We like to eat fish at least once a week and we want it to be flavorful, and this recipe sounds great!
by Anna and Liz
March 22, 2019 at 11:22 amThank you Susan! Have a great weekend! 🙂
Gabby
September 10, 2019 at 8:41 pmIs this good for meal prep to warm up?
by Anna and Liz
September 10, 2019 at 9:55 pmHi Gabby, yes you can prep it, refrigerate it and then bake it. And can reheat it as well. Or prep, bake and reheat it when you want to serve it later. I hope this helps! 🙂