Crispy Baked Snapper Fillets Recipe (Quick and Easy)
This easy snapper recipe is a perfect example of how simple it is to prepare a delicious seafood meal and bring a taste of the coast to your dinner table.
Servings: 2
Calories: 377kcal
Equipment
- metal quarter sheet pan with rack
Ingredients
- 4 tablespoons unsalted butter
- 1 clove garlic, grated or finely minced
- 1 teaspoon fresh thyme, If you have to use dried, only use ¼ teaspoon
- 1 cup panko breadcrumbs
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper, can substitute lemon pepper
- ¼ cup mayonnaise
- ½ teaspoon lemon zest
- 1 pound skinless snapper fillets
Instructions
- Preheat the oven to 300°F. (Yes, that's the correct temperature. Cooking the snapper at this low temperature keeps it moist and tender.)
- Melt the butter in a small skillet over medium heat. Add the garlic and thyme and cook for about 30 seconds. Add the panko, salt, and pepper, and continue cooking and stirring until the panko is light golden brown, about six minutes. Remove from the heat and set aside to cool.
- Combine the mayonnaise and lemon zest in a small bowl. Set aside.
- Set a wire baking rack inside a rimmed baking sheet and spray the rack with non-stick cooking spray.
- Pat the fillets dry with a paper towel. Coat the tops and sides of the fillets evenly with a thin layer of the mayonnaise and lemon zest mixture. An offset spatula or pastry brush works well for this.
- Either dredge the fillets' tops and sides in the panko breadcrumb mixture or generously sprinkle the mixture evenly over the tops and sides. Do not coat the bottoms of the fillets. Gently pat the mixture down to ensure it adheres to the fish.
- Place the fillets, panko-side up, on the baking rack. Bake for approximately 20 minutes or until the fish flakes easily when a fork is inserted in the thickest part.
- Serve immediately with your favorite sides.
Notes
Purchase the freshest fish available. We live on the Gulf Coast, so fresh fish is easy to get. If you can't find fresh fish, frozen fish works well. Just be sure to let it thaw completely and pat it dry before coating it with the mayonnaise mixture.
If you purchase fresh fish, be sure the fillets are firm to the touch and smell like a fresh ocean breeze. They should not smell fishy.
This recipe assumes your fillets are on the thin side or less than one-half of an inch thick. They will take more or less time to cook if they are thicker or thinner.
This dish is best when eaten immediately. However, leftovers can be stored in an airtight container in the fridge for three to four days.
Nutrition
Calories: 377kcal | Carbohydrates: 12g | Protein: 26g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 477mg | Potassium: 524mg | Fiber: 1g | Sugar: 1g | Vitamin A: 869IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 1mg
