One of my New Year’s resolutions for this year was to eat more fish. We usually eat fish at least once a week, but it is usually salmon. My intent with the resolution was to branch out and eat more fish of different species. So far, I’ve been somewhat successful with that commitment. When we have traveled during the first quarter of 2023, I have ordered fish while dining out that was not salmon. But I also wanted us to cook more kinds of fish besides salmon at home.
Since I tend to pick out recipes for us with familiar-to-me ingredients, I set Eric to the task of coming up with a fish dish that was not salmon. He picked out and shopped for a baked red snapper dish. Red snapper is a popular white fish common in the Gulf of Mexico. It has a moderate taste and a solid, meaty texture. In this recipe it is given a buttery, garlic, bread crumb topping. We used smoked paprika to give it a mild hint of spice. For those looking for more of a spicy kick, Cajun seasoning can be used.
Bread Crumb & Garlic Baked Red Snapper
Bread Crumb & Garlic Baked Red Snapper (adapted from a recipe by Jamie Oliver via ourtableforseven.com) Total time: 20 minutes, Prep time: 5 minutes, Cook time: 15 minutes, Makes: 2 servings
Ingredients:
- 8 ounces red snapper fillets
- 4 tablespoons unsalted butter
- 1 clove of garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika (mild) or Cajun Seasoning (spicy)
- 1/8 teaspoon fresh ground black pepper
- 4 teaspoons dried breadcrumbs
- 2 teaspoons fresh parsley, minced
- 2 teaspoons Parmesan cheese, freshly grated
Directions:
Preheat the oven to 400° F.
Mise en place!
Melt the butter in a small saucepan over medium-high heat until bubbling. Add in the garlic, Worcestershire sauce, smoked paprika or Cajun Seasoning, pepper, and parsley. Cook the sauce for 2 minutes on low heat to combine the flavors.
Make the butter & herb sauce.
Put the red snapper fillets in a baking dish coated with cooking spray. Brush some of the butter and herb mixture on both sides of the fish fillets.
Brush some sauce over the fish.
To the remaining butter mixture, add the breadcrumbs and Parmesan cheese.
Add the breadcrumbs and Parmesan cheese to the butter & herb sauce.
Spread the topping over the fillets.
Spread the topping over the fillets.
Bake the fish for 7 – 12 minutes, until the internal temperature reaches 140° F. The fish should flake easily and no longer be transparent.
The fish should be flaky and no longer translucent when done.
Garnish the fish with additional parsley and lemon slices, if desired, and serve.
This is a great fish dish!
Red snapper is a wonderful alternative to salmon! ~Linda
Bread Crumb & Garlic Baked Red Snapper (adapted from a recipe by Jamie Oliver via ourtableforseven.com) Total time: 20 minutes, Prep time: 5 minutes, Cook time: 15 minutes, Makes: 2 servings
Ingredients:
- 8 ounces red snapper fillets
- 4 tablespoons unsalted butter
- 1 clove of garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika (mild) or Cajun Seasoning (spicy)
- 1/8 teaspoon fresh ground black pepper
- 4 teaspoons dried breadcrumbs
- 2 teaspoons fresh parsley, minced
- 2 teaspoons Parmesan cheese, freshly grated (optional)
Directions:
Preheat the oven to 400° F.
Melt the butter in a small saucepan over medium-high heat until bubbling. Add in the garlic, Worcestershire sauce, smoked paprika or Cajun Seasoning, pepper, and parsley. Cook the sauce for 2 minutes on low heat to combine the flavors.
Put the red snapper fillets in a baking dish coated with cooking spray. Brush some of the butter and herb mixture on both sides of the fish fillets.
To the remaining butter mixture, add the breadcrumbs and Parmesan cheese. Spread the topping over the fillets.
Bake the fish for 7 – 12 minutes, until the internal temperature reaches 140° F. The fish should flake easily and no longer be transparent. Garnish the fish with additional parsley and lemon slices, if desired, and serve.