Baked Red Snapper With Creole Sauce

This Baked Red Snapper with Creole Sauce recipe is a classic dish from Antigua and Barbuda cuisine, featuring the flavors of the Caribbean.

Baked Red Snapper With Creole Sauce

Ingredients

  • 4 red snapper fillets
  • 1 cup diced tomatoes
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Place the red snapper fillets in a baking dish.
  3. In a bowl, mix together the diced tomatoes, onion, green bell pepper, garlic, thyme, paprika, cayenne pepper, black pepper, salt, olive oil, and lemon juice to make the Creole sauce.
  4. Pour the Creole sauce over the red snapper fillets.
  5. Bake in the preheated oven for 20-25 minutes, or until the fish is cooked through.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Baking dish Mixing bowl

Tools

Oven

Serving suggestions

Serve the Baked Red Snapper with Creole Sauce with a side of rice and steamed vegetables for a complete meal.

Tips & tricks

For a spicier kick, add extra cayenne pepper to the Creole sauce.

Cost

$20