Good recipes for baking red snapper include crusty snapper and snapper with coconut-ginger sauce. The crusty snapper recipe requires baking the fish with vegetables, whereas the snapper with coconut-ginger sauce recipe requires cooking the fish separately from the vegetables.
To make crusty snapper, combine 2 chopped tomatoes, 1 chopped green pepper, 1 chopped yellow pepper, 1 chopped red pepper and 1 cup of chopped leeks, as well as 1/2 cup of chopped celery leaves and 2 minced garlic cloves in a greased baking pan. Top with 6 snapper fillets.
Combine 1/2 cup of bread crumbs, 1/2 cup crushed potato chips, 1/4 cup of grated Parmesan cheese, 1/2 teaspoon of salt and 1/2 teaspoon of paprika, as well as 1/4 teaspoon of cayenne, 1/4 teaspoon of pepper and 2 tablespoons of melted butter. Sprinkle the mixture over the fillets and bake at 425 degrees Fahrenheit for 18 to 22 minutes.
To make snapper with coconut-ginger sauce, mix 2 teaspoons of Caribbean jerk seasoning with 1/2 teaspoon of salt. Boil 14 ounces of coconut milk, 1/3 cup sliced scallions, 1 tablespoon of minced garlic, 1 tablespoon of minced ginger and 3/4 teaspoons of the seasoning mixture for three minutes. Add 2 cups of shredded carrots and 1 sliced red pepper, and cook for five minutes. Stir in 6 ounces of spinach.
Cut 4 snapper fillets into three pieces and sprinkle each side with the remaining seasoning mixture. Bake for eight to 10 minutes at 400 degrees Fahrenheit. Serve with the vegetables and sauce.