My family and I have been eating a lot of fish lately. We all love fish and will never get tired of eating it. Our favorite is salmon, which is abundant here in Vancouver. Whether it is whole or filleted, we also love red snapper. This crumb crusted baked snapper caught my attention because I knew my family would love it.
Although I used red snapper in this recipe, other white fishes may be used. It’s a simple and easy recipe to make for a weekday dinner, especially when pressed for time. The fish fillets were simply coated with a mixture of breadcrumbs, grated Parmesan cheese, lemon pepper, and salt. Then it was baked for 15 minutes. The result is a delicious fish that has a tasty crust and moist and tender flesh. Serve this dish with a side of vegetables or your favorite salad. I enjoyed this with tzatziki and green salad.
- 1/2 cup bread crumbs
- 1 tbsp grated Parmigiano Reggiano or 2 tbsp Parmesan cheese
- 1 tsp lemon pepper seasoning
- 1/4 tsp salt
- 4 red snapper fillets
Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.
In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt. Coat the fish fillets, one at a time with the crumb mixture, gently pressing down to adhere. Place the coated fillets on the baking sheet.
Bake the fish fillets in the oven for 15-20 minutes or until fish flakes easily with a fork. Cooking time may vary, depending on the oven and the thickness of the fish.
Recipe adapted: tasteofhome.com