Sometimes they run out of Salmon and you grab whatever is on sale. This is a spin on Red Snapper because it was on sale.
- 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
- Gather the ingredients. Preheat the oven to 400 F.
- Place the snapper fillets in a baking dish/casserole pan 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.
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.
Changes to the Recipe
Use another mild white fish in the recipe. Tilapia, haddock, pollock, and cod are good choices. Note that you may need to adjust the cooking time depending on the fish and the thickness of the fillets.
You can cook a whole snapper this way as well; it may take a little longer, depending on its weight in comparison to what is specified here in this recipe.