This easy baked red snapper recipe roasts the fish on a bed of lemon until buttery-tender and juicy. You can certainly stop there and serve with your favorite sides, but drizzling with herbaceous, spicy zhoug brings things to the next level. And you can make it while the fish bakes so everything is on your table in under 30 minutes!
Get ready. Set an oven rack in the middle of your oven and heat to 375°F. Lightly brush a 9x13 baking dish with a little olive oil.
Layer the citrus and fish. Arrange the lemon rounds on the bottom of the baking dish, making a bed for the fish. Pat the fish dry and add it on top of the lemon rounds with the skin side down. Brush the flesh side with olive oil, then sprinkle top with the garlic, paprika, coriander, and a big pinch of salt and pepper.
Bake the fish. Bake 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, make the zhoug (if using).
Finish and serve. As soon as the fish is cooked transfer to a serving platter. Squeeze the remaining 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).
I used 3 – 8 ounce fillets, but 4 – 6 ounce filets will work just fine.
You can substitute with any mild, meaty fish fillet, like grouper, mahi-mahi, or sea bass. Adjust the time according to how thick your fillets are–you’ll want to start checking at the 10 minute mark for a thinner fillet.