Baked Snapper (Mojo Style)

Learn how to make some incredibly easy and tasty homemade baked red snapper. The snapper is marinated and then baked in my very own mojo marinade.

Course Main Course

Cuisine Cuban

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 900kcal

Author Charla

Before starting the recipe, I recommend blitzing the mojo marinade in the blender as this will help to meld the flavours, then set it aside.
Place the snapper in a medium sized bowl.
Add some lukewarm water to the bowl.
Squeeze the lime juice along with the vinegar and salt in the bowl.
Use your hands to wash the snapper with the lime water.
Rinse off the fish in a colander.
Rub the lime halves on the inside and outside of the snapper then rinse the fish a final time.
Place the fish on a chopping board.
Blot the fish inside and outside thoroughly with a kitchen towel.
Use sterilised kitchen scissors to trim off the dorsal and pectoral fins and discard.
Use a sharp knife to make 3-4 diagonal scores, leaving about a 3-4cm gap between each line.
Do this on both sides, being mindful not to slice too deep into the snapper).

Place the snapper in a large zip lock bag.
Carefully pour in the mojo and then secure the bag with the zip.
Leave to marinate in the refrigerator for up to 2 hours.
Meanwhile line a oven proof dish with parchment paper (this will prevent any sticking).
Preheat the oven to 180C/356F/gas mark 4.
Remove the ziplock bag from the refrigerator, unzip the bag and carefully remove the snapper and pour the mojo marinade into the oven proof dish.
Bake the fish for 40 minutes, during the given time baste the fish often to enhance the flavour of the fish.
If the fish is browning to the point of burning around the sides, use aluminium foil to cover the baking dish.
Once baked, remove from the oven and serve.

You can clean, trim and score the fish ahead of time, if you want to save time.

Make sure to leave the snapper to marinate, don't skip this step! This will help to infuse those zesty flavours.

You will need a square oven proof baking dish, around the size of 28cm (mine is ceramic).

Basting the fish is crucial for locking in the mojo flavour, I recommend doing this often around 7-8 minutes.

You will need large zip lock bags or a bag that is secure enough so that the marinade won't leak out.

You can use any other type of whole fish or even fish fillets, if you don't care for fish with bones.