Blackened Baked Red Snapper

Blackened Baked Red Snapper

Spice-crusted snapper fillets bake up flaky with a smoky, blackened crust.

Total 25 min Makes 4 servings Calories 220/serving

Dietary

Pescatarian, Keto, Wheat free, Nut free, Halal

Allergens

Fish, Dairy

Red snapper fillets are coated in a smoky paprika and cayenne spice blend, then baked until the crust darkens and the flesh turns opaque and flaky. This oven method delivers the bold flavor of blackened seafood without the smoke of a hot cast-iron skillet, making it approachable for a weeknight dinner or a simple weekend meal.

Ingredients

  • 4 red snapper fillets (6 ounces each)
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 lemon, cut into wedges

Method

  1. Preheat the oven to 425°F and line a baking sheet with foil, then set a wire rack on top and coat it with nonstick spray.

  2. Pat the snapper fillets dry with paper towels and arrange them on the rack.

  3. In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt.

  4. Brush both sides of each fillet with melted butter, then sprinkle the spice mixture evenly over the tops, pressing gently to adhere.

  5. Bake until the crust is darkened and the fish flakes easily with a fork, 12 to 15 minutes depending on thickness.

  6. Remove from the oven and let rest for 2 minutes, then serve with lemon wedges.

Rate this recipe

★ 3.9 (1)

Comments

    Log in to comment.

    Blackened Baked Red Snapper

    Red snapper fillets are coated in a smoky paprika and cayenne spice blend, then baked until the crust darkens and the flesh turns opaque and flaky. This oven method delivers the bold flavor of blackened seafood without the smoke of a hot cast-iron skillet, making it approachable for a weeknight dinner or a simple weekend meal.

    25 min 4 servings 220 cal

    Ingredients

    • 4 red snapper fillets (6 ounces each)
    • 3 tablespoons unsalted butter, melted
    • 2 teaspoons smoked paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon kosher salt
    • 1 lemon, cut into wedges

    Method

    1. 1

      Preheat the oven to 425°F and line a baking sheet with foil, then set a wire rack on top and coat it with nonstick spray.

    2. 2

      Pat the snapper fillets dry with paper towels and arrange them on the rack.

    3. 3

      In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt.

    4. 4

      Brush both sides of each fillet with melted butter, then sprinkle the spice mixture evenly over the tops, pressing gently to adhere.

    5. 5

      Bake until the crust is darkened and the fish flakes easily with a fork, 12 to 15 minutes depending on thickness.

    6. 6

      Remove from the oven and let rest for 2 minutes, then serve with lemon wedges.