Ingredients:

  • 2 (6-8 ounce / 170-225g) Yellowtail Snapper fillets, skin on or off
  • 2 tablespoons (30 ml) Olive Oil, extra virgin
  • 1 Lemon, zested and juiced
  • 2 cloves Garlic, minced
  • 1 tablespoon (15 ml) Fresh Parsley, chopped
  • 1 tablespoon (15 ml) Fresh Thyme, chopped
  • 1/2 teaspoon (2.5 ml) Sea Salt
  • 1/4 teaspoon (1.25 ml) Black Pepper, freshly ground
  • Lemon slices for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat the snapper fillets dry with paper towels.
  3. In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, parsley, thyme, salt, and pepper.
  4. Place the snapper fillets on the prepared baking sheet (lined with parchment paper if using). Drizzle the marinade evenly over the fillets, ensuring they are well coated.
  5. Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
  6. Garnish with lemon slices (if desired) and serve immediately.