Roasted Rosemary Red Snapper


  • 4 tablespoons olive oil
  • 2 medium sized red snapper filets
  • Salt and freshly ground black pepper (to taste)
  • 1 lemon
  • 1/2 small yellow onion
  • 2 sprigs fresh rosemary
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 small garlic clove, minced


Preheat oven at 400.

Line a heavy large baking sheet with foil and coat with olive oil. Also coat the fish filets with oil and place it on the foil. Sprinkle the fish with salt and pepper and squeeze half of the lemon over the fish. Place the onion, and rosemary sprigs over and around the fish and bake until the fish is just cooked through. Should flake with a fork.

While fish is in the oven, squeeze the other half of the lemon into a small bowl and whisk in the rosemary, and garlic. Gradually whisk in 3 tablespoons of olive oil and then season the lemon sauce, to taste, with salt and pepper.

Remove the fish from the oven and sprinkle with salt and pepper. Drizzle the lemon sauce over the fish and serve.

If you are cutting your own fish, watch the video below for tips on filleting your red snapper catch.

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