Baked Snapper in Foil

This snapper fillet is super simple to make and absolutely delicious. Letting the flavours of the fish sing, try to rely on the internal temperature of the fish rather than a timer in order to avoid overcooking!

5 from 1 vote

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Servings 2

Prep Time 5

Additional Time 5

Total Time 30

Ingredients

1 large red snapper fillet about 300-350g/10-12oz
1 lemon cut into rings
1 tsp lemon zest (see note 1)
1 tbsp flat-leaf parsley finely chopped
1 clove garlic grated
60 ml (¼ cup) extra virgin olive oil

Instructions

Preheat the oven to 180°C/350°F. Pat the snapper fillet dry with paper towels and season generously with salt and pepper.
Place the snapper on a large piece of foil. Arrange the lemon slices so that they completely cover the fish. Drizzle with a bit (1-2 teaspoons) of extra virgin olive oil.
Tightly crimp the foil around the fish and place on a baking sheet. Bake the fish for 20-25 minutes or until an instant-read thermometer registers 50°C/125°F. Remove the fish from the oven and allow to rest, still crimped in the foil, for at least five minutes before serving.
Meanwhile, add the lemon zest, parsley, garlic, olive oil and a generous pinch of salt to a small bowl. Stir to combine.
To serve the fish, remove the lemon slices and drizzle with the parsley oil. Serve with more lemon wedges, if desired.

Video

Notes

Make sure to zest the lemon before cutting it into slices!

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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