Easy Baked Red Snapper with Zhoug

Bursting with herbaceous, lemony flavor, this easy red snapper recipe is on your table in just 20 minutes!

Red snapper fillets are one of my go-tos for entertaining. They’re mild, meaty, and quick to cook, even at low temperatures. I find they bring a certain festive vibe to the party, since it’s not a fish you see on an average Tuesday night.

I often make whole roasted snapper, but snapper fillets keeps things extra simple and weeknight-friendly. For this easy recipe, they roast gently over lemon slices until tender. While the fish is in the oven, you make a quick batch of zhoug, a bright and spicy cilantro-parsley sauce from Yemen that’s now beloved across the Middle East.

If cilantro isn’t your thing, you can swap the zhoug for pesto. Or skip the sauce entirely—a squeeze of fresh lemon is all red snapper really needs!

Table of Contents

1. Ingredients and Substitutions
2. How to Cook Red Snapper
3. Mix it Up
4. What to Serve with Baked Red Snapper
5. You’ll Also Like: Easy Baked Fish Recipes
6. Baked Red Snapper with Zhoug Recipe

Ingredients and Substitutions

Here’s what you need to make this baked red snapper recipe, plus tips for swapping what you have on hand: 

• Red snapper: I used 3 fillets which were 8 ounces each, but 4 – 6 ounce filets will work just fine.
• Extra virgin olive oil: I recommend a robust and peppery oil, like our Spanish Hojiblanca, to match the fiery zhoug.
• Lemon: Adds fresh acidity to lift the fish’s richness. Lime juice also works. 
• Garlic: Adds sweet and savory depth of flavor. Swap with red onion or scallions.
• Seasoning: Coriander adds a warming, earthy note. Paprika is mild and earthy. Kosher salt and black pepper enhance the flavor.
• Zhoug: Adds spicy, bright, complex, herbaceous flavor. To make it from scratch, you’ll need jalapeno, garlic, salt, cilantro, parsley, cumin, coriander, green cardamom, olive oil, and lemon. 

How to Cook Red Snapper

This red snapper recipe is all about gentle cooking. A bed of citrus slices protects the fish from direct heat, keeping it buttery-tender while adding bright flavor. Sounds fancy, but it could not be easier!

• Get ready. Set an oven rack in the middle of your oven and heat to 375°F. Lightly brush a 9×13 baking dish with a little olive oil. Thinly slice one lemon into rounds. Grate or mince 1 to 2 large garlic cloves.
• Layer the citrus and fish. Arrange the lemon rounds on the bottom of the baking dish, making a bed for the fish. Pat your red snapper fillets dry and add on top of the lemon rounds with the skin side down. Brush the flesh side with olive oil. Sprinkle top with the garlic, salt, pepper, and 1 teaspoon each paprika and coriander. 
• Bake the fish. Roast on the center rack of the heated oven until the fish flakes easily with a fork, about 15 to 20 minutes. 
• Meanwhile, get the zhoug ready (if using). While the fish is baking, set up the bowl of a food processor with the S-blade. Add 6 sliced jalapeño peppers (remove the seeds for less spice), 2 chopped garlic cloves, and a pinch of salt. Pulse until coarsely chopped. Add 1 packed cup fresh cilantro leaves, 1/2 packed cup fresh parsley, and 1/2 teaspoon each ground green cardamom, cumin, and coriander. Run the processor to form a thick paste, then scrape the paste into a mixing bowl. Whisk in 1/3 cup of olive oil and the juice of 1 lemon.
• Finish and serve. As soon as the fish is cooked transfer to a serving platter. Juice a lemon all over and drizzle with a little bit of the zhoug (if using). Serve immediately with more of the zhoug in a bowl to the side (it’s great with some crusty bread). 

Mix it Up

This is everything I love about a good Mediterranean dinner recipe: it’s zero fuss, you can use what you have or what you’re craving, and it’s a fit for busy weeknights or company. Here are some ideas: 

• Use a different fish: The best substitute for red snapper is any mild, meaty fish, like grouper, mahi-mahi, or seabass. But the bright and herbaceous zhoug and the savory seasonings also works well with richer fish like salmon. Just adjust the cooking times according to how thick your fish is.
• Use whole snapper: Stuff the gutted, scaled fish with herbs and lemons–whatever you have, this will keep it from overcooking. Roast in the lower level of your oven at 425°F until the fish flakes, about 25 minutes. 
• Change the sauce: Swap the zhoug with anything herbaceous, like pesto, chermoula, or sweet corn salsa.

What to Serve with Baked Red Snapper

This easy red snapper recipe can go with any number of things, but if you’re serving with zhoug, add:

• Something to dip in the zhoug, like crusty French bread or pita. 
• Something cooling and crunchy, like Creamy Cucumber Salad.
• For dessert? How about something refreshing like a 2-Ingredient Lemon Sorbet.

You’ll Also Like: Easy Baked Fish Recipes

Entree

Baked Halibut with Lemon and Dill

Mediterranean Diet Recipes

Mediterranean Baked Red Snapper with Bell Peppers

Fish and Seafood

Mediterranean Salmon with Veggies and Feta

Fish and Seafood

Easy Baked Fish with Garlic and Basil

Browse all Mediterranean recipes.

Visit Our Shop.

*This post has recently been updated with new information for the readers’ benefit.