This baked red snapper recipe by Justin Wilson is a perfect blend of simple preparation and bold flavor. Tender fillets are baked until flaky, then topped with a rich lemon-butter sauce accented with hot sauce, Worcestershire, and a touch of cayenne. It’s quick enough for a weeknight meal, yet impressive enough for special occasions.
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Justin Wilson’s Baked Snapper
Photo by Candice Bell via Adobe Stock
Justin Wilson’s Baked Red Snapper with Lemon-Butter Sauce
Bake up Justin Wilson’s famous Cajun-style red snapper with lemon-butter sauce. Tender fish fillets, zesty lemon, and just the right touch of spice — quick, easy, and gar-on-tee delicious.
PREP TIME: 15 minutes
COOK TIME: 20 minutes
TOTAL TIME: 35 minutes
INGREDIENTS
- 1 large red snapper (about 6-10 lb.), broken down into filets
- Cooking spray
- 3 sticks of butter
- 2 Tablespoons olive oil
- Juice of two lemons
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of Crystal hot sauce
- Salt and ground cayenne pepper, to taste
COOKING INSTRUCTIONS
- Preheat oven to 375°F. Prepare a baking dish with cooking spray and lay out the red snapper filets.
- In a small saucepan, add the butter, olive oil, lemon juice, Worcestershire Sauce, hot sauce, and a pinch of salt and cayenne pepper. Heat the mixture on medium-low, making sure it never boils. Stir occasionally to combine.
- Bake the fish, unseasoned, for 10-15 minutes until white and flaky. Checking on the fish every few minutes to ensure it doesn’t burn.
- Once the fish is cooked, remove the baking dish from the oven. Carefully transfer each fish filet to a serving plate.
- Cover each piece of fish with a generous spoonful of lemon-butter sauce. Sprinkle with another pinch of salt and cayenne pepper, if desired.
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Dis is a delightful dish. You can serve it by itself or with a good gravy or gumbo. It is so easy to fix, I garontee!
Dis rice isn’t that wild, no, but it is a delicious rice!
