Skip to Content

Baked Snapper Recipe Jamie Oliver

Baked Snapper Recipe From Jamie Oliver creates a quick and nutritious supper meal with a buttery bread crumb and garlic topping.

Why You Will Love This Recipe:

  • Oven-Baked Red Snapper Jamie Oliver is a quick and easy supper recipe that takes only 20 minutes to prepare!
  • Red snapper is a slice of lean meat that is low in calories and fat while being high in protein and vital omega-3 fatty acids.
  • It’s a fresh fish meal that everyone in the family enjoys!
Baked Snapper Recipe Jamie Oliver
Baked Snapper Recipe Jamie Oliver

What is Red Snapper?

Red snapper has a moderate taste and a meaty, solid texture. It tastes great when grilled, roasted, broiled, blackened, or fried. It is a common white fish that may be found in the Gulf of Mexico and Indonesia. It’s usually sold whole or in fillets.

Ingredients That You’ll Need:

  • Red Snapper: Fillets and skin-on fillets are recommended. The flesh should be juicy and shiny.
  • Butter: For this dish, I like to use salted butter.
  • Garlic, minced
  • Worcestershire sauce (Worcestershire sauce)
  • Cajun seasoning
  • Fresh parsley and chives are herbs that are used to improve the flavor of the meal.
  • Seasoned breadcrumbs
  • Fresh Parmesan cheese: grate yourself, is ideal.
  • Lemon.

How To Tell If Snapper Fish Is Fresh?

It should go without saying that you should purchase the freshest seafood possible. One advantage of frying entire fish is that it is much easier to determine how fresh a whole fish is than it is with fillets! Here are some things to check for when selecting a fish for freshness:

  • Eyes: should be clear and not clouded. The older the fish, the cloudier the entire eye grows.
  • Color of the gills: The gills should be bright red or orange, not brown. To check this, you must lift the gill flaps.
  • Smell: The single most important indicator of freshness. It should smell clean and like the ocean, not like rotten fish.
  • Touch: It should have a plump and firm feel to it. It springs back when you poke it. If there is still a dent, the fish is not particularly fresh.

How To Make Jamie Oliver Baked Snapper?

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Melt the butter in a small saucepan over medium-high heat until bubbling. Combine the butter sauce with the garlic, Worcestershire sauce, Creole spice, pepper, and parsley. Cook the sauce for 2 minutes on low heat to combine the flavors.
  3. Put the red snapper fillets in a baking dish coated with cooking spray.
  4. Brush the butter and herb mixture on both sides of the fish fillets.
  5. To the remaining butter mixture, add the breadcrumbs and parmesan cheese (if using); sprinkle over the fillets.
  6. Bake for 12 minutes, or until the internal temperature reaches 137°, at which point the fish should flake easily and no longer be transparent. Garnish with chives (if using) and lemon slices, if desired (if using).
Baked Snapper Recipe Jamie Oliver
Baked Snapper Recipe Jamie Oliver

Recipe Tips

  • Cooking time should be reduced for thinner fillets. After 7 minutes, start testing the inside temperature.
  • Make your bread crumbs by finely chopping bread in a food processor. The bread can be dried in the oven on a baking sheet at 350 degrees Fahrenheit for 15 to 20 minutes, or until golden brown.
  • To make cleanup easier, lay the cooked red snapper fillets in a baking dish or baking sheet on top of foil or parchment paper.

Recipe Variations

  • Replace the cajun flavor with smoky paprika and the garlic powder with raw garlic.
  • Replace the parsley with fresh rosemary or thyme.
  • In place of breadcrumbs, use seasoned or plain panko crumbs.
  • For the garnish, use lime juice for the lemon.

What To Serve With Jamie Oliver Baked Snapper?

With a buttery chardonnay, this Jamie Oliver Baked Snapper with Garlic Topping goes well here are some serving ideas:

Baked Snapper Recipe Jamie Oliver
Baked Snapper Recipe Jamie Oliver

How To Store Jamie Oliver Baked Snapper?

In The Fridge:

  1. Start by removing the Baked Snapper from your plate and scrape away any sauces that are on the fish.
  2. Allow the Baked Snapper to cool to room temperature then place it in an airtight container and then into the fridge.
  3. Properly stored, your Jamie Oliver Baked Snapper can last for up to 3-4 days in the fridge.

In The Freezer:

  1. Allow your Baked Snapper to cool to room temperature before going any further.
  2. Next, you want to place your Baked Snapper in a shallow covered container to allow the fish to freeze more quickly, place it in the freezer.
  3. Properly stored, your Baked Snapper can last for up to 1 month in the freezer.

How To Reheat Jamie Oliver Baked Snapper?

The only way to reheat this Jamie Oliver Baked Snapper, for example, is slowly and gently in a moderate oven, at a maximum of 170C/gas mark 3. Wrap the fish loosely in tinfoil to minimize moisture loss, which is what you want to avoid (your nose will thank you for it too).

Baked Snapper Recipe Jamie Oliver
Baked Snapper Recipe Jamie Oliver

FAQ Section

What temperature should red snapper be cooked to?

When the internal temperature of the red snapper reaches 137 degrees, it is ready.

Should I cover the fish when baking?

Fish cooks rapidly, and because this dish includes a topping, it will not dry out and does not need to be covered.

Try More Recipes:

Jamie Oliver Baked Red Snapper Nutrition Facts

Amount Per Serving

  • Calories 305.2
  • Total Fat 9.8g
  • Saturated Fat 1.6g
  • Cholesterol 79.9mg
  • Sodium 101.6mg
  • Potassium 1028.6mg
  • Total Carbohydrate 6.6g
  • Dietary Fiber 1g
  • Sugars 0.7g
  • Protein 45.8g
  • Vitamin A 4.5%
  • Vitamin C 21.3%
  • Calcium 8%
  • Iron 3.6%

Nutrition Facts Source: Source

Baked Snapper Recipe Jamie Oliver

Difficulty:BeginnerPrep time: 5 minutesCook time: 14 minutesRest time: minutesTotal time: 19 minutesServings:4 servingsCalories:305.2 kcal Best Season:Available

Description

Snapper Baked Recipe Jamie Oliver creates a quick and nutritious supper meal with a buttery bread crumb and garlic topping.

Ingredients

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Melt the butter in a small saucepan over medium-high heat until bubbling. Combine the butter sauce with the garlic, Worcestershire sauce, Creole spice, pepper, and parsley. Cook the sauce for 2 minutes on low heat to combine the flavors.
  3. Put the red snapper fillets in a baking dish coated with cooking spray.
  4. Brush the butter and herb mixture on both sides of the fish fillets.
  5. To the remaining butter mixture, add the breadcrumbs and parmesan cheese (if using); sprinkle over the fillets.
  6. Bake for 12 minutes, or until the internal temperature reaches 137°, at which point the fish should flake easily and no longer be transparent. Garnish with chives (if using) and lemon slices, if desired (if using).

Notes

  • Cooking time should be reduced for thinner fillets. After 7 minutes, start testing the inside temperature.
  • Make your bread crumbs by finely chopping bread in a food processor. The bread can be dried in the oven on a baking sheet at 350 degrees Fahrenheit for 15 to 20 minutes, or until golden brown.
  • To make cleanup easier, lay the cooked red snapper fillets in a baking dish or baking sheet on top of foil or parchment paper.
Nutrition Facts

Serving Size 4

Servings 4


Amount Per Serving
Calories 305.2
% Daily Value *
Total Fat 9.8g16%
Saturated Fat 1.6g8%
Cholesterol 79.9mg27%
Sodium 101.6mg5%
Potassium 1028.6mg30%
Total Carbohydrate 6.6g3%
Dietary Fiber 1g4%
Sugars 0.7g
Protein 45.8g92%

Vitamin A 4.5%
Vitamin C 21.3%
Calcium 8%
Iron 3.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Elizabeth Gunn

Saturday 6th of August 2022

I'm looking for a snapper recipe from the fish docks in Destin, FL in the 1970's. It involved Worcestershire sauce, frozen orange juice, butter, and onions. I remember it called for making slashes in the fish, putting thinly sliced onions and oranges in the slashes. Topped with sauce made up of melted butter, Worcestershire sauce, and a can of frozen orange juice concentrate. I can't remember details Any thoughts?