This oven-baked snapper fillet is bright, bold, and buttery with a herby crunch
It was one of those busy nights. I had leftover rice and peas already in the fridge, but no protein planned. I had just three small snapper fillets staring back at me. And I’ll admit—I was this close to just pan searing them with a little salt and calling it a day. But alas, instead my overachieving self made Lime-crusted oven baked snapper fillets!
It was tight on time too, because, I saw my tired limes. You know the ones. The ones that start off glossy and firm and slowly shrink into hard little rocks in the back of the fruit drawer. Mine were on their last leg, and I thought—why not give them a beautiful sendoff?
What came out of that moment was a surprise favorite: crispy oven baked snapper topped with a fresh lime-herb crust and finished with the most luscious lime garlic butter sauce. It’s light yet rich, bright but still cozy. And yes—it tastes incredible over rice and peas. The sauce runs into the coconut rice like it was born to be there.
Let’s Talk Snapper Fillet Ingredients
For the Snapper Fillets
You can use any firm white fish here, but snapper is naturally sweet and buttery, making it perfect for oven baking. I used three small fillets—no skin—but if yours are skin-on, that’s totally fine.
Lime (Juice and Zest)
This recipe is a love letter to lime. The zest goes into the crust to perfume the breadcrumbs, and the juice brightens both the crust and the finishing sauce. Don’t skip either.
Breadcrumbs or Panko
I used plain panko for extra crunch. You can use regular breadcrumbs too—just make sure they’re unseasoned so the lime and herbs can shine.
Fresh Herbs
I used thyme and parsley, chopped fine. If you only have one, use it. Dried herbs can work in a pinch, but fresh is always best in something this delicate.
Garlic & Garlic Powder
We’re layering flavor. Garlic powder in the crust gives an even base note, and fresh minced garlic in the sauce brings it to life.
Butter & Olive Oil
Olive oil helps bind the crust and roast the fish without burning. The butter in the sauce adds richness and depth. You could use all olive oil for a dairy-free option, but I say… let butter be great.
Optional Honey or Pineapple Juice
Lime can be sharp. If your sauce feels too tangy, a drizzle of honey or splash of pineapple juice smooths it out without overpowering the flavor.
How to Nail the Texture
The trick to a perfect crust is pressing it gently onto the snapper fillet after you’ve added your lime juice. Don’t pack it down too tight—just enough to help it cling. Bake at 400°F until golden and flaky. If you want to take it a step further, hit it with the broiler for the last 1–2 minutes for a beautifully toasted top.
While the snapper bakes, you’ll whip up that lime garlic butter sauce on the stove. It comes together in minutes but makes the whole plate taste restaurant-worthy.
How to Serve Oven Baked Snapper with Lime Crust
This snapper was made for my leftover Jamaican rice and peas—and that buttery citrus sauce ran all through the rice in the best way. You can also serve it with:
- Sautéed bok choy or other quick veggies
- Mashed Potatoes or green beans
- Or, Try our Cranberry Apple and Walnut Salad for a real treat!
And don’t sleep on a good dry white wine or sparkling water with lime to bring the citrus home.
Snapper Fillet Storage Tips
This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or air fryer to re-crisp the crust. The sauce may separate slightly once cold but reheats well on the stovetop or in the microwave.
Substitutions & Variations
- Fish Swap: Use cod, halibut, or even tilapia if snapper isn’t available
- Breadcrumbs: Crushed Ritz crackers or seasoned saltines can work if you’re in a pinch
- Dairy-Free: Swap butter for more olive oil in the sauce
- Extra Sauce: Double the butter sauce and serve with crusty bread or over vegetables
Tools I Used
- ASETY Chef Knife – for finely mincing garlic and slicing fish clean
- Wooden Cutting Board with Juice Groove – protects your counter and keeps things neat
- Citrus Zester – because lime zest is non-negotiable for this recipe
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Zesty Lime and Lemon Butter Crusted Snapper Filets
3
servings10
minutes10
minutes20
minutesKeep the screen of your device on
Ingredients
3 small snapper fillets
Salt and black pepper, to taste
Zest of 1 lime
Juice of 1 lime
For the citrus crust:
1/3 cup plain breadcrumbs or panko
1 – 2tablespoons olive oil
1 tablespoon chopped fresh herbs (parsley, thyme, or a mix)
1/2 teaspoon garlic powder
Pinch paprika or cayenne (optional)
Pinch salt
- For the lime garlic butter sauce
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, minced
Juice of 1–2 limes
Zest of 1/2 lime
Salt, to taste
1 – 2 teaspoons honey or splash of pineapple juice (optional, to mellow tang)
Directions
- Preheat oven to 400°F. Line a baking dish with parchment or foil.
- Pat snapper fillets dry and season both sides with salt and pepper.
- In a small bowl, mix breadcrumbs, lime zest, garlic powder, chopped herbs, olive oil, paprika (if using), and a pinch of salt until it forms a wet sand texture.
- Place snapper fillets skin-side down in the baking dish. Squeeze lime juice over each fillet. Press the breadcrumb mixture evenly onto the top of each piece.
- Bake for 10–12 minutes, or until the fish flakes easily and the crust is lightly golden. Optional: broil for 1–2 minutes at the end for extra crispness.
- While fish bakes, make the sauce. In a small saucepan, melt butter and olive oil over medium-low heat. Add minced garlic and cook until fragrant, about 30–60 seconds.
- Stir in lime juice, lime zest, and a pinch of salt. Simmer for 1–2 minutes. If the flavor is too sharp, add a touch of honey or pineapple juice to balance.
- Drizzle sauce over baked snapper or serve on the side.
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