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Place the snapper in the lightly oiled roasting pan. Bake in the oven for 10 to 15 minutes per inch of thickness at the thickest part of the fish.The fish is done when the flesh is fully opaque and flakes easily with a fork, or the internal temperature reaches 145 F.lace the snapper in the lightly oiled roasting pan. Bake in the oven for 10 to 15 minutes per inch of thickness at the thickest part of the fish.
Place the snapper fillets on the pan. Place the pan in the oven so the top of the fillets are about 4 inches from the heat. Broil for three to five minutes on one side, then flip, cooking an additional three minutes until fish is cooked through.nstructions. Store fresh snapper in the fridge. If you don't use it within two days of the purchase date, freeze it. Place snapper on a large plate or in a baking pan, and sprinkle with salt and pepper. If marinating, smother the fish with marinade, cover, and let it sit in the fridge for at least one hour.