Easy Stuffed Red Snapper

Easy stuffed red snapper is the four-ingredient weeknight dinner that delivers Sunday-supper presentation without the work. A bed of sauteed onion goes into the baking dish first, then a fillet of red snapper gets layered on top, and a crown of cornbread stuffing finishes it off. The whole thing bakes in 30 minutes.

Layering the onions underneath rather than scattering them on top is the move that keeps the fish from sticking to the pan and infuses the snapper from below with sweet caramelized onion flavor. As the fish bakes, its juices drip into the onions and create a savory base in the bottom of the dish.

Cornbread stuffing on top does double duty as both seasoning and a protective crust. It absorbs the fish moisture from below while the top crisps in the oven, giving you that satisfying crunch-soft contrast in every bite. The classic Southern stuffing pairs naturally with the mild sweet flesh of red snapper.

Use a thick fillet (around an inch). Thinner fillets cook faster than the stuffing browns, so you’ll either over-bake the fish or under-brown the topping.

Pro Tips

• Pat the snapper dry with paper towels before placing on the onions. Wet fish steams instead of roasting and the stuffing on top goes soggy.
• Saute the onions until soft and just golden at the edges, not browned. They’ll cook further during the bake.
• Use box stuffing prepared with butter and chicken broth for the most flavor. Water-only stuffing tastes flat.
• Check fish at 25 minutes. Snapper cooks fast and overcooks into chalky flakes if you’re not paying attention.

Variations

• Add chopped celery and a clove of garlic to the saute for more aromatic depth.
• Sprinkle the stuffing with grated parmesan in the last 10 minutes for a cheesy crust.
• Substitute another firm white fish like cod, tilapia, or haddock for the red snapper.