Lemon Garlic Baked Snapper is a great fish dish. It’s a grown up meal, perfect for a Sunday Supper.
For this recipe the snapper is wrapped in foil before being placed in the oven. The steam caught up in the foil helps to cook the fish to a perfect moist yet firm consistency.
The lemon and garlic are the obvious flavors in this dish, but a mixture of cayenne, coriander, turmeric and allspice really amp up the taste and gives the sauce a rich character. The juices of the fish are released during cooking and become one with the ingredients applied. The result is a lip-smacking sauce. Rice is the perfect partner for Lemon Garlic Baked Snapper, it helps to soak up the sauce.
If you’re looking for a meal lower on the calories scale, you can forgo the rice and serve green veggies instead. Here’s a few suggestions:
I used red snapper for this recipe, a very common species which hails from the Caribbean. When buying whole red snapper, be sure to check that the eyes are clear and red. Clear eyes indicates a fresh fish.
Ask your fishmonger to clean the fish for you, as there is quite a bit of work that goes into cleaning snapper. A fishmonger has a handy tool that removes scales in minutes. You can ask for the head and tail on or off, your preference, but as I mentioned previously, make sure you see the eyes of the fish before you buy it.
When cooking whole snapper you need to score both sides a couple of times, this will allow the flavor of the ingredients to sink into the flesh. Don’t skip this part of the recipe.
Cooking whole fish can be a little daunting, but the results are well worth the effort.