Crispy Parmesan Snapper Recipe

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Fish & Seafood = 30 minutes or less
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Crispy Parmesan Snapper

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

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 zucchinin 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

Serves 4 with a side salad

Questions about this recipe?