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    • Red Snapper with Herbed Breadcrumbs

    Mark Sharron
    Easy
    45 minutes
    02-Apr
    Red Snapper with Herbed Breadcrumbs is a delicious, easy-to-prepare dish that will surely be a hit with your family and friends. The combination of fresh herbs and Parmesan cheese give the fish a delicious flavour, while the herbed breadcrumbs provide a crunchy texture. This dish is perfect for a weeknight dinner or a special occasion. This dish can be prepared in about 30 minutes with just a few simple ingredients.        
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    Ingredients

    • 4 (6-ounce) red snapper fillets
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper
    • 1/2 cup fresh breadcrumbs
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon freshly squeezed lemon juice
    • 1/4 teaspoon garlic powder
    • 2 tablespoons butter, melted

    Method

    • Red Snapper with Herbed Breadcrumbs: Step-by-Step Method
    • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
    • Rinse red snapper fillets under cold water and pat them completely dry with paper towels.
    • Brush each snapper fillet on both sides with olive oil, reserving any excess oil for later use.
    • Season both sides of the fillets evenly with salt and freshly ground black pepper.
    • In a mixing bowl, combine fresh breadcrumbs, chopped parsley, chopped basil, chopped chives, grated Parmesan cheese, lemon juice, garlic powder, and melted butter.
    • Mix the breadcrumb mixture thoroughly until it’s evenly moistened and forms loose clumps.
    • Lay the snapper fillets skin-side down on the prepared baking sheet, spaced evenly apart.
    • Evenly press and pat the herbed breadcrumb mixture onto the top of each fillet, creating a compact crust.
    • Drizzle any remaining olive oil lightly over the breadcrumb crusts to encourage browning.
    • Place the baking sheet in the center of the preheated oven.
    • Bake for 12–15 minutes, or until the fish is opaque, flakes easily with a fork, and the topping is golden brown.
    • For enhanced color, switch the oven to broil in the final 1–2 minutes, watching closely to avoid burning.
    • Remove from oven and let rest for 2 minutes before plating.
    • Transfer fillets to individual plates using a fish spatula, keeping the crust intact.
    • Serve immediately, garnished with extra chopped herbs if desired.
    • Optional: present each fillet with a wedge of lemon for tableside squeezing.
    • For an elegant restaurant-style touch, plate atop a simple bed of lightly dressed salad greens or steamed vegetables.
    • Serve with the remaining pan juices if present for added flavor and moisture.
    • Enjoy while hot, savoring the contrast between crisp herb crust and tender snapper.