WebMake 3 crosswise cuts down the width of each fillet all the way down to the bones at a 45º angle. Rub with seasoning. Rub the skin and inside the cuts with the seasoning mixture. …
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Here’s the step-by-step breakdown: Preheat the oven to 375°F. Season the red snapper – place the snapper filets in a baking dish or on a rimmed baking sheet, and rub on both sides with the olive oil, lemon juice, garlic, salt, and pepper.
Mix the chili sauce, preserved lemon, garlic and the lemon juice in a small bowl. Score the skin of the Snapper on both sides using a sharp knife (3 cuts on the diagonal on each side) and then spread the chili mixture all over, working it into the score marks. Drizzle olive oil generously on both sides of the fish and then season with salt.
We used lane snapper in this video, but this would also be a great way to cook fish like mangrove snapper and sheepshead. Have any questions about cooking whole fish?
Pre-heat the oven to 425 ºF.nLine a baking sheet with aluminum foil and parchment paper. Brush 1 tbs of olive oil on the parchment paper. Pat the fish dry with paper towels. Place the fish on the baking sheet. Sprinkle the salt and pepper evenly on the outside of the fish and inside the cavity.