Name: Baked Red Snapper
Ingredients: 2 red snapper fillets (about 6 to 8 ounces each); 4 tablespoons butter; 1 medium clove garlic (minced); 3 or 4 drops Worcestershire sauce; 1/2 teaspoon Creole or Cajun seasoning (or your own favorite seasoning blend, with salt); 1/8 teaspoon fresh ground black pepper; 1 to 2 teaspoons minced fresh parsley; 1 teaspoon snipped fresh chives (optional); 1/2 cup Ritz cracker crumbs (or more); 2 tablespoons freshly grated parmesan cheese (optional); 1 lemon

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Baked Red Snapper

Course: Main Course

Keyword: fish

Servings:

Author: Sherry Moman

Ingredients

2 red snapper fillets about 6 to 8 ounces each
4 tablespoons butter
1 medium clove garlic minced
3 or 4 drops Worcestershire sauce
1/2 teaspoon Creole or Cajun seasoning or your own favorite seasoning blend, with salt
1/8 teaspoon fresh ground black pepper
1 to 2 teaspoons minced fresh parsley
1 teaspoon snipped fresh chives optional
1/2 cup Ritz cracker crumbs or more
2 tablespoons freshly grated parmesan cheese optional
1 lemon

Instructions

Place snapper fillets skin side down in a baking dish which has been sprayed with Pam. Squeeze 1/2 of the lemon over the fish.
In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Add the juice of the other half of lemon to the butter mixture. Brush the top of fish fillets with the butter and herb mixture. Toss cracker crumbs in the remaining butter mixture with parmesan cheese; sprinkle over the fillets. Bake at 425° for about 15 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.