Oven Fried Snapper
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 lbs red snapper or 2 lbs perch fillets
- 1⁄2 cup oil
- 3 cloves garlic, pressed
- 1 teaspoon salt
- 1 cup parmesan cheese
- 1 cup dry breadcrumbs
directions
- Rinse fish with cold water, pat dry with paper towels.
- Cut fish into four serving size portions.
- Combine oil, salt and garlic in oblong baking dish.
- Place fish in mixture and let marinate 10 minutes.
- Turn and let marinate another 10 minutes.
- Remove fish from marinade.
- Roll in cheese, then crumbs.
- Place on well-greased cookie sheet.
- Bake at 500F for 12-15 minutes or until fish flakes easily.
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Reviews
-
This was wonderful and came out very garlicky and flavorful! I used a fruity extra-virgin olive oil, doubled the freshly-pressed garlic, and reduced the salt to just a pinch of Kosher - marinated everything in a Ziploc bag for 30 minutes and used another Ziploc bag for freshly-grated parmesan cheese and breadcrumbs (although I substituted 1 cup of crushed pork rinds for the bread crumbs). Definitely use freshly-grated parmesan cheese, or it might come out too salty%u2026
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Simple, easy, quick, wonderful!! We've tried this recipe several times, sometimes with Snapper but usually use Tilapia. Regardless of the type of fish we've loved it each time. Tonight, we just happened to have some chunk parmesan that we grated fresh (versus the "shaker" type we usually have on hand). Zowabunga!! It was fantastic... our dinner guests could NOT stop talking about how good it was. I have to agree.
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My husband brought home some snapper last night for dinner and we didn't know what to do with it, so I got on the computer and looked up snapper recipes and came up with a few and we decided this one looked interesting, and boy did we luck out. This was fabulous, I too, was not sure what the marinade would do, but whatever it did, it was perfect, and had lots of flavor. This will be a keeper for sure.
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Tweaks
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This was wonderful and came out very garlicky and flavorful! I used a fruity extra-virgin olive oil, doubled the freshly-pressed garlic, and reduced the salt to just a pinch of Kosher - marinated everything in a Ziploc bag for 30 minutes and used another Ziploc bag for freshly-grated parmesan cheese and breadcrumbs (although I substituted 1 cup of crushed pork rinds for the bread crumbs). Definitely use freshly-grated parmesan cheese, or it might come out too salty%u2026
RECIPE SUBMITTED BY
BrendaM
Canada