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.
———
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.
———
Justin Wilson’s videos are brought to you by Lehman’s On the Square.
Related Stories
I gar-on-tee this berry cobbler’s so good, it’ll have ya grinnin’ like a possum eatin’ a sweet tater!
The yield of this recipe depends on who’s hungry for Pickled Eggs. This is Eazy Cookin’!
A down-home, one-pot wonder with a Cajun kick.
This is the basic roux. Cajuns will say that a finished roux shines. This is the only roux recipe you’ll ever need — I GARONTEE!
Fluffy, golden, and full of Southern charm—these Cajun Buttermilk Biscuits from Mr. Justin Wilson are quick to make and impossible to resist!
This classic Cajun recipe for Red Bean Soup by Justin Wilson is simple to make and absolutely delicious. You’ll love it — we garontee!
