Entrée: Mexico – Huachinango Al Horno (Baked Red Snapper)

Huachinango Al Horno (Baked Red Snapper) recipe
Serving Size: 2
Approximate Time
Prep 5 min
Cook 25 min
Total 30 min

Ingredients

1 red snapper fillet, about 1 lb (450 g)
1 fresh lemon
salt
pepper
fresh parsley or dill (optional)

Instructions

1. Preheat oven to 375°F (190°C). Place the red snapper fillet on a baking sheet lined with parchment paper or lightly greased.
2. Slice the fresh lemon into thin rounds and place a few slices directly on top of the fish. Add herbs like parsley or dill for extra flavor. Season with salt and pepper and bake for 20-25 minutes until the fish is cooked through and flakes easily with a fork.
Nutrition Information

To get nutritional information, press the Get Nutrition Info button below.

Recipe Metadata
Recipe ID
1602
Country
Mexico
Region
Baja California
URL
https://kitchen2mytable.com/view_recipe_data.php?id=1602

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!