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. 
Cooking Tips for Perfectly Baked Snapper
To ensure your crumb crusted snapper turns out perfectly every time, start with fresh fish. Look for snapper fillets that are bright in color and have a mild ocean scent. If you’re using frozen fillets, make sure to thaw them completely and pat them dry before coating. This helps the crust adhere better. For the breadcrumb mixture, consider adding some herbs like parsley or dill for an extra flavor kick. If you prefer a crunchier texture, use panko breadcrumbs instead of regular ones. They create a lighter, crispier crust. Another tip is to bake the fish on a wire rack set inside a baking sheet. This allows hot air to circulate around the fish, leading to an evenly cooked and crispy crust. Keep an eye on the fish during baking. Depending on the thickness of your fillets, cooking time may vary. A good rule of thumb is to bake for about 10 minutes per inch of thickness. The fish is done when it flakes easily with a fork.
Serving Suggestions and Pairings
When it comes to serving your crumb crusted baked snapper, the options are plentiful. A light lemon wedge on the side can brighten the flavors and add a refreshing touch. Pair the fish with roasted or steamed vegetables, such as asparagus, broccoli, or green beans, for a balanced meal. If you prefer something more substantial, consider serving it over a bed of quinoa or rice. Both grains complement the flavors of the fish nicely. For a more Mediterranean twist, a side of couscous tossed with cherry tomatoes and cucumbers works beautifully. If you are in the mood for something creamy, a dollop of tzatziki, as mentioned earlier, enhances the dish with its cool, tangy taste. For drinks, a crisp white wine like Sauvignon Blanc or a light beer pairs perfectly with the delicate flavors of snapper. For a non-alcoholic option, try sparkling water with a squeeze of lemon or lime to keep things refreshing.
Frequently Asked Questions
Can I use other types of fish for this recipe?
Yes, other white fish like cod or tilapia work great as substitutes for red snapper. Just make sure to adjust the cooking time if the fillets are thicker or thinner.
What can I serve with crumb crusted baked snapper?
This dish pairs nicely with a side of roasted vegetables or a fresh salad. A creamy tzatziki sauce adds a nice touch and complements the flavors of the fish.
How should I store leftovers?
Leftover baked snapper can be stored in an airtight container in the fridge for up to two days. Reheat gently in the oven to keep the crust crispy.
Can I make the breadcrumb mixture ahead of time?
Absolutely, you can prepare the breadcrumb mixture a day in advance and store it in an airtight container. Just give it a quick stir before coating the fish.
What are common mistakes to avoid when making this dish?
One common mistake is not drying the fish thoroughly before coating it. This can make the crust soggy, so always pat the fillets dry for the best results.
Crumb Crusted Baked Snapper
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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