Baked Red Snapper with Zhoug

4 servings


5 minutes

active time

20 minutes

total time


Extra virgin olive oil

2 lemons, (one sliced into thin rounds, one halved)

1 1/2 pounds red snapper fillets

1 to 2 large garlic cloves, (grated or minced)

1 teaspoon paprika

1 teaspoon coriander

Kosher salt

Black pepper

1 zhoug recipe (optional)


Get ready. Set an oven rack in the middle of your oven and heat to 375°F. Lightly brush a 9x13 baking dish with a little olive oil.

Layer the citrus and fish. Arrange the lemon rounds on the bottom of the baking dish, making a bed for the fish. Pat the fish dry and add it on top of the lemon rounds with the skin side down. Brush the flesh side with olive oil, then sprinkle top with the garlic, paprika, coriander, and a big pinch of salt and pepper.

Bake the fish. Bake on the center rack of the heated oven until the fish flakes easily with a fork, about 15 to 20 minutes.

Meanwhile, get the zhoug ready (if using). While the fish is baking, make the zhoug (if using).

Finish and serve. As soon as the fish is cooked transfer to a serving platter. Squeeze the remaining lemon all over and drizzle with a little bit of the zhoug (if using). Serve immediately with more of the zhoug in a bowl to the side (it’s great with some crusty bread).


Serving Size



188.4 kcal

Total Fat

2.5 g

Saturated Fat

0.5 g

Unsaturated Fat

1.3 g

Trans Fat



62.9 mg


110.5 mg

Total Carbohydrate

5.6 g

Dietary Fiber

1.7 g

Total Sugars

1.4 g


35.6 g

4 servings


5 minutes

active time

20 minutes

total time
Start Cooking