Oven-Baked Gulf Snapper or Redfish Fillet
This gentle parchment-baking method produces exceptionally moist, tender fish. It works beautifully for both Gulf snapper and Gulf redfish, with minor adjustments for redfish noted below.
Ingredients
- 1 Gulf snapper or Gulf redfish fillet. Both were great but Rick and Carol slightly preferred the snapper over the redfish. 6–8 oz
- 1 tablespoon butter recommended for redfish or olive oil
- 1 teaspoon olive oil optional, especially for redfish
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 –3 thin lemon slices
- 1 small garlic clove thinly sliced
- fresh thyme
- fresh parsley
- fresh dill
- Optional: thin slices of fennel
- Optional: onion
- Optional: zucchini
Instructions
- Preheat oven to 400°F (205°C).
- Cut a large piece of parchment paper into a heart or oval shape.
- Place the fish fillet in the center of the parchment.
- Season lightly with salt and black pepper.
- Drizzle with olive oil and add butter slices on top. Redfish benefits from slightly more butter due to its firmer texture.
- Arrange garlic and herbs over the fish.
- Add optional vegetables and lemon slices over the fish.
- Fold the parchment tightly into a sealed packet, crimping the edges well.
- Place the packet on a baking sheet and bake.
- Bake 10–12 minutes for snapper; 13–15 minutes for thicker redfish fillets. Avoid overcooking—fish should be opaque but still glossy. Ideal internal temperature: 130°F for snapper,135°F for redfish.
- Remove from oven and rest 2 minutes before opening carefully (steam will escape).
Notes
Serve immediately with rice, roasted potatoes, or a simple green vegetable.
White wine: Sauvignon Blanc or chardonnay