There is something overly warming about a baked fish, fresh out of the oven. This Baked Snapper With Garlic and Herbs brings out the natural taste of the Snapper fish fillet with rich aromatics including butter, garlic and herbs. The breadcrumbs add a crusty layer that contrasts with the texture of the tender white-to-pinkish flesh of the fish, which has a mild flavour and is highly versatile while cooking. Simply delicious! Recipe in inspired by The Spruce Eats blog right here.
- 250g The Meat Club Snapper Fish Fillet
- 4 tablespoons butter
- 1 medium clove garlic, minced
- 3 to 4 drops Worcestershire sauce
- 1/2 teaspoon Creole or Cajun seasoning (or your favorite seasoning blend, with salt)
- 1/8 teaspoon freshly ground black pepper
- 1 to 2 teaspoons chopped fresh parsley
- 3 to 4 tablespoons plain breadcrumbs (dry; or seasoned breadcrumbs)
- Optional: 1 teaspoon chopped chives
- Optional: 2 tablespoons freshly grated Parmesan cheese
- In a skillet, melt the butter with the garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook over low heat for 2 minutes just to blend flavors.
- Place the Red Snapper Fillets on a baking tray. Brush both sides of the fish fillets with the butter and herb mixture.
- Toss the breadcrumbs with the remaining butter mixture and Parmesan cheese(optional). Spread the breadcrumb mixture over the fillets, adding an equal amount to each. Use your hands to spread it out evenly and press onto the tops of the fillets.
- Bake in the preheated oven of 180 degree C for about 12 minutes, depending on the thickness of the red snapper fillets. The fish will be opaque and flake easily with a fork when done.
- Serve this Baked Red Snapper With Garlic and Herbs on its own or with rice/quinoa.