Italian Baked Red Snapper Recipe

Wednesday, September 2, 2015
Red Snapper is wonderful when fresh. I am not a fan if it's been frozen but either way it's better than nothing if you can get it fresh. I enjoy it baked or fried but watching our calories this is the healthier version. Of course you could bake it with nothing sprinkled on top but vegetables, however the little bit of bread crumbs boost the flavor and makes it crunchy.

Italian Baked Red Snapper Recipe

Sliced Peppers
Sliced Plum Tomatoes
2 or 3 Red Snapper Filets
Italian Bread Crumbs with Parmesan Romano cheese mixed in them
Granulated garlic
salt, pepper to taste
Olive oil
2 cloves minced garlic
more grated cheese Parmesan Romano mix

Optional: cayenne pepper

In a greased baking pan place the vegetables on the bottom then the filets on top putting more vegetables around the edges. Sprinkle with bread crumbs more cheese and drizzle generously with olive oil. I sprinkle granulated garlic over the top and minced garlic. Bake at 400 degrees until the fish flakes easy and is browned on top. Around 25 minutes.


  1. Sounds like a delicious, healthy way to eat red snapper. I wish we could get more fresh fish around here---at least it's better than 10 years ago :)

  2. Hi Claudia, I was so happy to see your comment on my blog; it's been ages since we've commented...we're all so busy with life and family; it's a wonder that we find the time to blog (at least you do) I have no excuses:)
    I love red snapper and so great that we can find it fresh here in and I are lucky for that. Love the healthy ways of making it, looks so scrumptious and delicious with the tomatoes and peppers. Stay in touch! xo


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