»Back to Fish and Seafood
Crispy Parmesan Snapper
What you need
- 1 large summer zucchini or 3 small-medium
- 3 Tbl Olive Oil
- 2 Tbl Balsamic Vinegar
- Salt & Black Pepper
- 1 lb. snapper cut into 4-6 serving size pieces
- Salt & Black pepper
- 1 cup dry bread crumbs
- 1/3 cup grated parmesan cheese
- 1 large lemon
- 1 1/2 tsp dried basil or parsley
- 2 tsp garlic powder or granules
- 1 tsp onion powder or granules
- 2 Tbl or as needed Olive oil
How to make it
- Preheat oven to 425º
- Wash, dry and slice the zucchini very thinly
- Drizzle 3 tbl olive in bottom of a 7 x 9 or 8 x 8 inch baking dish
- Place zucchini slices into olive oil, turning to coat
- Spread zucchini into an even thickness in bottom of dish
- Place into preheated oven for 15 minutes, stir and return for 5 minutes
- Meanwhile, prepare fish and topping
- Using a microplane or fine citrus grater, remove the lemon zest
- Combine bread crumbs, parmesan cheese, lemon zest, basil, garlic and
onion powder
- Add 2 tbl or more olive oil to moisten and stir well (just enough oil
to moisten the crumb mixture)
- Spread fish pieces on a plate and sprinkle with lemon juice
- Salt & Pepper fish pieces
- When zucchini has cooked about 20 minutes, remove dish from oven and
place seasoned fish pieces over the top in a single layer
- Pour bread crumb mixture over the top and spread to an even layer
- Place in oven and cook for 10 minutes until fish is flaky and topping
is nicely browned
>
Questions about this recipe?
Not the recipe you want? Enter an ingredient in the box below: