Baked Red Snapper With Garlic & Herbs
July 13, 2019
"Some good substitutes for red snapper in this dish include haddock, black cod, or striped bass. To test fish for doneness, insert a fork into the thickest part of a fillet. It should flake easily. I mixed up Emeril's Creole Seasoning for this recipe. This recipe is delicious! Recipe source is The Spruce Eats."
- Serving Size: 1 (197.5 g)
- Calories 447.7
- Total Fat - 27.2 g
- Saturated Fat - 15.9 g
- Cholesterol - 96.4 mg
- Sodium - 382.4 mg
- Total Carbohydrate - 28.4 g
- Dietary Fiber - 1.9 g
- Sugars - 1.9 g
- Protein - 24.7 g
- Calcium - 235 mg
- Iron - 1.9 mg
- Vitamin C - 23.2 mg
- Thiamin - 0.2 mg
Heat the oven to 400 F.
Place snapper fillets in a baking dish which has been sprayed with a butter-flavored nonstick cooking spray.
In a skillet, melt butter with 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 fish fillets with the butter and herb mixture.
Toss the breadcrumbs with the remaining butter mixture and cheese, if using.
Sprinkle the breadcrumbs over the fillets.
Bake in the preheated oven for about 12-15 minutes, depending on the thickness of the red snapper fillets; the fish will be opaque and flake easily with a fork when done.
Tips & Variations
No special items needed.