The World's Best (and Easiest) Baked Red Snapper Recipe
Why Should I Make a Red Snapper Dish?
Fish recipes are often too complicated for me to tackle. What I like about this particular recipe is that it's simple to make and elegant enough to be a lovely entree for a dinner party. The finished result tastes incredible, so make sure to try this out!
- 4 (8-10oz) red snapper fillets
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 1/2 cup butter
- salt and pepper, to taste
- 4 tbsp breadcrumbs
- 4 tbsp grated parmesan
- 4 tbsp parsley, minced
- Preheat your oven to 350 degrees.
- Coat the bottom of your baking dish with cooking spray. I usually use a 9"x13" Pyrex dish if I'm making four servings. If I'm making two servings, I use my 9"x9" Pyrex dish.
- Sprinkle the chopped red bell pepper and onion on the bottom of the baking pan.
- Season the fillets generously with salt and pepper. Lay them on top of the peppers and onions.
- Slice the butter into slivers and completely cover the fish. Add the remaining butter to the bottom of the baking dish.
- Bake the fillets on the middle rack of the oven for about 20 minutes. They will flake easily with a fork when they've finished cooking.
- Make the topping by mixing the breadcrumbs, parmesan, and parsley in a small bowl.
- Turn on the broiler five minutes before the fish is done.
- Sprinkle the fillets with the topping. Make sure to spoon the buttery liquid from the bottom of your baking dish and thoroughly moisten the topping. I like to use an oven mitt to hold my baking pan at an angle to spoon the liquid more easily.
- Broil the fish for about three minutes until the top is a beautiful golden-brown color. Watch it carefully to make sure nothing starts to burn. I usually start checking it after two minutes.
- Place each fillet in the center of your serving plate and scatter the cooked peppers and onions on top. The vegetables will be crisp-tender. If you prefer them to be softer, soften them in a little butter before placing them in the baking pan at the beginning of the baking process.