Top Seafood Recipes
Baked Red Snapper With Garlic and Herbs
Red snapper is a lean, meaty fish that is perfect for baking. This main dish comes together in less than half an hour and is a healthy and flavorful option any night of the week. This easy fish recipe is baked with a simple combination of garlic, butter, seasoned breadcrumbs, and Parmesan cheese.
This red snapper recipe is easily doubled or tripled for a family meal. If you're closely watching your saturated fat intake, you can swap up to half of the melted butter for extra-virgin olive oil. Serve with a grain, like quinoa or roasted potatoes, and a steamed green vegetable, like green beans.
Ingredients
- 2 (6- to 8-ounce) red snapper fillets
- 4 tablespoons butter
- 1 medium clove garlic, minced
- 3 to 4 drops Worcestershire sauce
- 1/2 teaspoon Creole seasoning (or Cajun seasoning or your favorite seasoning blend with salt)
- 1/8 teaspoon freshly ground black pepper
- 1 to 2 teaspoons chopped fresh parsley
- 1 teaspoon snipped chives, optional
- 3 to 4 tablespoons plain dry breadcrumbs (or seasoned breadcrumbs)
- 2 tablespoons freshly grated Parmesan cheese, optional
Instructions
- Gather the ingredients. Preheat the oven to 400 F.
- Place the snapper fillets in a baking dish that has been sprayed with a nonstick cooking spray.
- In a skillet, melt the butter with the garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook over low heat for 2 minutes just to blend flavors.
- Brush both sides of the fish fillets with the butter and herb mixture.
- Toss the breadcrumbs with the remaining butter mixture and Parmesan cheese, if using.
- Spread the breadcrumb mixture over the fillets, adding an equal amount to each. Use your hands to spread it out evenly and press onto the tops of the fillets.
- Bake in the preheated oven for about 12 minutes, depending on the thickness of the red snapper fillets. The fish will be opaque and flake easily with a fork when done.
Tips
If your red snapper fillets still have the skin attached, apply the breadcrumbs to the skinless side (skin-side down). If you don't want to eat the skin, it should separate easily after cooking.
To test fish for doneness, insert a fork into the thickest part of a fillet. It should flake easily and look white all the way through. Don't overcook, though, as your fish will get rubbery.
