Red Snapper with Lemon and Dill

Wednesday is Recipe Day at CookingManager.Com.

Yesterday I went for a walk to our local shuk (open air market).

I wasn’t in the mood to cook, so when I passed the fish stand I knew that’s what I would get. Fresh fish is so easy to make, and the red snapper cost only $5 for three medium-sized fish.

When I got home, I washed the fish and put it in a bowl. Then I rubbed it with the juice of a lemon, and put the bowl in the refrigerator. In the recipe below I combine the ingredients before spreading them on the fish.

It all got finished, but one child refused it because of the dill. Next time I’ll buy four fish and leave one plain.

Recipe: Serves 3-4 adults


  • 3 red snappers, about 1 kg. (2.2 lbs)
  • Juice of one lemon
  • 1 tablespoon olive oil
  • 1/4 cup fresh dill
  • 1/2 tsp. lemon zest

Combine the last four ingredients and rub them over the fish. Place the fish in a baking dish and bake at 180° (350°) for 25 minutes, or until the flesh of the fish is opaque.

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Photo credit: / CC BY 2.0


  1. Can you do a post on how to serve fish when they are cooked whole? I’m probably not the only one intimidated by how to serve it.

  2. What is Red Snapper in Hebrew?


  3. What do you do with left over red snapper filets? What can I make for Shabbos with what is left from Shavuos?

    • Hi Bernie! How about a pie? Take out any bones and flake the leftover fish. Add eggs, onion, celery, mushrooms, herbs and a little flour or bread crumbs, a little oil if you like. Mix and pour into a casserole dish, bake until brown.


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