Preheat the oven to 400°F, and line the baking sheet with foil or parchment paper.
Pat the fillets dry on both sides. Place the fillets skin-side down on the prepared baking sheet.
4 red snapper fillets
Brush the fillets with the olive oil or butter. Squeeze the lemon juice over the tops.
1 tablespoon olive oil, Juice of ½ lemon
In a small bowl, stir together the paprika, onion powder, garlic powder, cayenne, salt, oregano, thyme, and black pepper.
2 ½ teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon cayenne pepper, ⅛ teaspoon ground black pepper
Sprinkle the seasoning mix over the fillets. Gently press the seasoning into the fish so it sticks.
Bake the fillets for 12 to 15 minutes, or until the fish flakes easily and reaches an internal temperature of 145°F.
Serve the fish hot with the lemon wedges and parsley.