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Crispy Parmesan Snapper

What you need

  1. 1 large summer zucchini or 3 small-medium
  2. 3 Tbl Olive Oil
  3. 2 Tbl Balsamic Vinegar
  4. Salt & Black Pepper
  5. 1 lb. snapper cut into 4-6 serving size pieces
  6. Salt & Black pepper
  7. 1 cup dry bread crumbs
  8. 1/3 cup grated parmesan cheese
  9. 1 large lemon
  10. 1 1/2 tsp dried basil or parsley
  11. 2 tsp garlic powder or granules
  12. 1 tsp onion powder or granules
  13. 2 Tbl or as needed Olive oil

How to make it

  1. Preheat oven to 425º
  2. Wash, dry and slice the zucchini very thinly
  3. Drizzle 3 tbl olive in bottom of a 7 x 9 or 8 x 8 inch baking dish
  4. Place zucchini slices into olive oil, turning to coat
  5. Spread zucchini into an even thickness in bottom of dish
  6. Place into preheated oven for 15 minutes, stir and return for 5 minutes
  7. Meanwhile, prepare fish and topping
  8. Using a microplane or fine citrus grater, remove the lemon zest
  9. Combine bread crumbs, parmesan cheese, lemon zest, basil, garlic and onion powder
  10. Add 2 tbl or more olive oil to moisten and stir well (just enough oil to moisten the crumb mixture)
  11. Spread fish pieces on a plate and sprinkle with lemon juice
  12. Salt & Pepper fish pieces
  13. When zucchini has cooked about 20 minutes, remove dish from oven and place seasoned fish pieces over the top in a single layer
  14. Pour bread crumb mixture over the top and spread to an even layer
  15. Place in oven and cook for 10 minutes until fish is flaky and topping is nicely browned

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