Jamaican Baked Snapper

Name: Jamaican Baked Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 3 lbs red snapper (whole), cleaned and gutted; 2 tbsp vegetable oil; 1/2 cup onions, sliced; 1/2 red bell peppers, sliced; 2 fresh tomatoes, sliced; 2 scallions, chopped; 4 cloves garlic, minced; 1 tsp fresh thyme; 1 scotch bonnet pepper, seeded and minced; 2 tbsp fresh lime juice; 1 tsp salt; 1/2 tsp black pepper

A whole red snapper baked with fresh herbs, aromatics, and scotch bonnet peppers until flaky and tender. A showstopping centerpiece with authentic Caribbean flavor.

45 minMediumServes 4280 cal/serving

JamaicanDinnerOvenStandardGluten-Free

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Ingredients

3 lbs red snapper (whole), cleaned and gutted
2 tbsp vegetable oil
1/2 cup onions, sliced
1/2 red bell peppers, sliced
2 fresh tomatoes, sliced
2 scallions, chopped
4 cloves garlic, minced
1 tsp fresh thyme
1 scotch bonnet pepper, seeded and minced
2 tbsp fresh lime juice
1 tsp salt
1/2 tsp black pepper

Instructions

1

Preheat oven to 375°F.
2

Pat 3 lbs cleaned and gutted red snapper (whole) dry and season inside and out with 1 tsp salt and 1/2 tsp black pepper.
3

Brush a baking dish with 2 tbsp vegetable oil and layer half of the 1/2 cup sliced onions, 1/2 sliced red bell peppers, and 2 sliced fresh tomatoes on the bottom.
4

Place fish on top of the vegetables.
5

Top with remaining onions, bell peppers, and tomatoes.
6

Sprinkle 2 chopped scallions, 4 cloves minced garlic, 1 seeded and minced scotch bonnet pepper, and 1 tsp fresh thyme over the fish.
7

Drizzle with 2 tbsp fresh lime juice and oil.
8

Cover with foil and bake for 25-30 minutes until fish is cooked through and flakes easily with a fork. Internal temperature should reach 145°F.
9

Remove foil for the last 5 minutes if you want the edges to brown slightly.
10

Serve hot, drizzled with pan juices.

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Questions

What oven temperature does Jamaican Baked Snapper need?

For Jamaican Baked Snapper, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 30 minutes, in step 8. The target internal temperature is 145 F (about 65 C), given in step 8. A probe thermometer removes the guesswork.

Why pat it dry first in Jamaican Baked Snapper?

Step 2 reads: "Pat 3 lbs cleaned and gutted red snapper (whole) dry and season inside and out with 1 tsp salt and 1/2 tsp black pepper." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

Is there a substitute for Scotch bonnet in Jamaican Baked Snapper?

The entry for Jamaican Baked Snapper calls for 1 scotch bonnet pepper, seeded and minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I use a different white fish instead of the fish in Jamaican Baked Snapper?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Jamaican Baked Snapper uses 3 lbs red snapper (whole), cleaned and gutted.

Is Jamaican Baked Snapper spicy?

Yes, it is properly hot. The heat in Jamaican Baked Snapper comes from 1 scotch bonnet pepper, seeded and minced. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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