Baked Red Snapper, Southern Style

Preparation info

  • 8

    to servings
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 red snapper (6 pounds)
  • Butter
  • Salt and freshly ground black pepper
  • Pinch of ground thyme
  • 1 bay leaf
  • ¾ cup chopped celery
  • 1 cup chopped green peppers
  • ½ cup chopped parsley
  • ½ cup butter
  • 1 onion, thinly sliced
  • 2 garlic cloves, finely minced
  • ¼ cup all-purpose flour
  • 4 cups canned tomatoes, preferably
  • Italian style with basil


    1. Preheat oven to moderate (325°F.).

    2. Have the red snapper thoroughly cleaned and scaled but leave the head and tail intact.

    3. Rub the fish with butter and sprinkle both inside and outside with salt and pepper. Place the fish in a pan lined with heavy-duty aluminum foil.

    4. Sprinkle the fish with thyme, bay leaf, celery, green peppers and parsley.

    5. Heat the butter and sauté the onion and garlic in it until golden but not brown. Stir in the flour; when it is blended, stir in the tomatoes. When the mixture comes to a boil and is slightly thickened, season with salt and pepper.

    6. Pour the sauce over the fish and place pan in the oven. Bake, basting frequently, for about one hour, until the fish flakes easily when tested with a fork. Serve with steamed potatoes or rice.