Oven Baked Red Snapper – Feel In an Israeli Village at Your Very Own Kitchen

This easy and light meal is a nostalgic childhood memory that I will never forget. Growing up in an Israeli kitchen had to do with eating a lot of fresh fish right from the sea. I remember sitting with my dad who taught me how to eat fish enjoying every bight from those lovely meals. Important to mention that Israeli salad and lots of squeezed fresh lemon on the fish is a must! Instead of French fries, you can do baked potatoes. But here is one of the moments I stick to tradition. (The rest I can compromise on!)



Preheat your oven to 400 F.

  1. Clean the fish from any scales and soak in lemon water for 10-15 minutes. Wash under running water until the fish looks white and clean. The fish MUST smell good!
  2. Pat dry and place on a baking sheet lined with parchment paper. Using a sharp knife, score 2 lines on each side.
  3. In a small bowl combine: Oil, garlic, cumin, salt pepper, and lemon zest. Using your hand rub the fish very very well, inside out and let sit for 5 minutes.
  4. Place in the oven uncovered and bake for 25-27 minute. Check with a knife for doneness.
  5. Serve with fresh French fries or baked potatoes and Israeli salad on the side.
  6. Squeeze fresh lemon on the fish and enjoy.




Here is how to make the Israeli salad:

Israeli Salad


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