Snapper with Herbs

How to Make Snapper with Herbs

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 200°C / 390°F (180°C / 355°F fan) and line a baking tray with parchment paper.

   Mark done

2. Score the skin of each fillet with three shallow cuts. Pat the fish dry and lay it skin side up on the tray.

   Mark done

3. Mix the oil, lemon juice, parsley, thyme, garlic and pepper and spoon it over the fish, rubbing it into the skin.

   Mark done

4. Bake for 18 minutes, until the skin is crisp and the flesh flakes. Rest for 2 minutes before serving.

   Mark done Start 18 min timer

Tips for Making Snapper with Herbs

• Dry the skin well before the oil goes on; wet skin will not crisp.
• Do not turn the fillets; the skin is crisp only if it stays up in the dry heat.
• Use fresh thyme leaves; the stalks are woody and unpleasant to chew.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Suggestions

• Steamed white rice
• A cucumber salad
• Steamed green beans

Storing & Reheating Snapper with Herbs

Keeps in the fridge for up to 2 days. The skin softens; eat the fish cold or warm gently, covered.

Snapper with Herbs: Questions and Answers

Snapper with Herbs Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.