Baked Snapper Fillets (Quick, Easy and Crispy)

From the first bite, my Crispy Baked Snapper Fillets deliver a delightful contrast of taste and textures with the satisfying crunch of a perfectly seasoned panko crust with succulent, moist snapper beneath.

A hint of zesty lemon, aromatic garlic, and thyme elevates the dish, giving every bite a taste of savory seafood goodness.

Why I love this recipe and you will too:

1. Even folks who claim they don’t like fish will love the delicate, mild flavor of fresh snapper.
2. Like my Oven-Baked Grouper recipe, this baked snapper fillets recipe is versatile, quick, and foolproof.
3. It delivers the delicious taste of crunchy fried fish without the mess!

Ingredient notes:

• Butter – adds a rich taste to the panko topping and is used to saute the garlic and thyme.
• Garlic and fresh thyme – add another layer of flavor to the crunchy topping.
• Panko breadcrumbs – add a fried crunch taste to this baked fish recipe and create a perfectly crisp coating.
• Kosher salt and pepper – enhance the taste of this dish’s ingredients. You can substitute lemon pepper for ground black pepper to add even more flavor.
• Mayonnaise is my secret ingredient, which adds flavor and guarantees the topping will stick to the fillets.
• Lemon zest – is mixed with the mayonnaise to add even more lemony flavor.
• Skinless snapper fillets—this recipe works beautifully with any variety of snapper, including red snapper, lane snapper, and mangrove snapper.

Complete measurements are listed in the recipe card below.

How to make crispy Baked Snapper Fillets:

1. Preheat the oven to 300°F. (Yes, that’s the correct temperature. Cooking the snapper at this low temperature keeps it moist and tender.)
2. Melt the butter in a small skillet over medium heat. Add the garlic and thyme and cook for about 30 seconds. Add the panko, salt, and pepper, and continue cooking and stirring until the panko is light golden brown, about six minutes. Remove from the heat and set aside to cool.

3. Combine the mayonnaise and lemon zest in a small bowl. Set aside.

4. Set a wire baking rack inside a rimmed baking sheet and spray the rack with non-stick cooking spray.
5. Pat the fillets dry with a paper towel. Then, evenly coat the tops and sides of the fillets with a thin layer of the mayonnaise and lemon zest mixture. An offset spatula or pastry brush works well for this.

6. Either dredge the fillets’ tops and sides in the panko breadcrumb mixture or generously sprinkle the mixture evenly over the tops and sides. Do not coat the bottoms of the fillets. Gently pat the mixture down to ensure it adheres to the fish.

7. Place the fillets, panko-side up, on the baking rack. Bake for approximately 20 minutes or until the fish flakes easily when a fork is inserted in the thickest part.
8. Serve immediately with your favorite sides.

Serving suggestions:

I almost always serve seafood with Cheese Grits and Hush Puppies, but it also pairs beautifully with my American Coleslaw, Old Fashioned Cucumbers, Tomatoes and Onions in Vinegar, Southern Potato Salad, Corn Salad, White Acre Peas or Purple Hull Peas.

Recipe variations:

Besides snapper, this recipe would work well with any firm white fish, including grouper, sea bass, catfish, tilapia, flounder, cod, sea trout, or redfish.

How to store and reheat leftovers:

Crispy baked snapper fillets are best when eaten immediately. However, leftovers can be stored in an airtight container in the fridge for three to four days.

They can be reheated in a 350°F oven for about 10 minutes. I do not recommend microwaving them, the crust will be soggy. Leftovers can also be used to make my Homemade Fish Cakes.

Prep it ahead:

You can partially make this dish ahead by toasting the panko coating and preparing the fish to the point of coating them in mayonnaise. Store the fish covered in the fridge for up to 24 hours. When ready to bake, add the topping and bake as directed.

Recipe FAQs:

Sharon’s tips:

• Purchase the freshest fish available. We live on the Gulf Coast, so fresh fish is easy to get. If you can’t find fresh fish, frozen fish works well too. Just be sure to let it thaw completely and pat it dry before coating it with the mayonnaise mixture.
• If purchasing fresh fish, be sure the fillets are firm to the touch and smell like a fresh ocean breeze. They should not smell fishy.
• This recipe assumes your fillets are on the thin side or less than one-half of an inch thick. They will take more or less time to cook if they are thicker or thinner.

More easy seafood recipes:

If you need more menu ideas, you can find all of my seafood recipes here.

⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones; I hope you come back soon!