Ingredients:

  • 4 (6 oz / 170g) Red Snapper fillets
  • 1 tsp (6g) Kosher salt
  • ½ tsp (1g) Cracked black pepper
  • 3 tbsp (45ml) Extra virgin olive oil
  • 3 cloves (15g) Garlic, minced
  • 1 tbsp (3g) Fresh parsley, finely chopped
  • 1 tsp (1g) Fresh thyme leaves
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tsp (2g) Lemon zest

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the red snapper fillets thoroughly dry with paper towels and arrange them skin-side down on the baking sheet.
  3. Season both sides of each fillet evenly with Kosher salt and cracked black pepper.
  4. In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, chopped parsley, thyme leaves, lemon juice, and lemon zest.
  5. Using a pastry brush or silicone spatula, generously coat the top and sides of each fillet with the garlic-herb mixture.
  6. Bake on the center rack for 12–15 minutes until the fish is opaque and pearly white, the garlic is golden brown, and the internal temperature reaches 145°F (63°C).