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Baked Snapper 

1 (2 - 3 pound) red snapper, cleaned 
3 cloves garlic, minced 
Salt and freshly ground black pepper 
Tony Chachere’s Original Creole Seasoning
6 tablespoons butter, plus more for greasing foil
1 Lemon
2 tablespoons white wine  

Preheat oven to 450 degrees F. 

Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Season fish to desired taste with salt, black pepper, Tony Chachere’s and minced garlic.  

Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with the white wine.  Place the sliced lemon on top of the seasoned fish. 

Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 20 to 30 minutes. 

Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil. 

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For more information contact Myron Fischer
147 West 107th Street
Cut Off, Louisiana 70345
(800) 725-3474 / (985) 632-4525
Cell 504-416-4766

email

This page last modified on: 07/23/2007