Red Snapper with Parsley and Parmesan

Makes 2 servings. 

This fish recipe is an easy last-minute dish with a flavorful coating.

INGREDIENTS:

  • 2 skinless red snapper fillets, about 6 ounces each

COATING:

  • 1 cup loosely packed flat leaf parsley, finely chopped

  • 2 tablespoons unsalted butter, melted

  • 2 tablespoons lemon juice

  • 1 teaspoon Dijon mustard

  • 2 tablespoons panko

  • 2 tablespoon imported grated Parmesan cheese

  • 1 teaspoon Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat oven to 500F. 

  2. Combine the coating ingredients. 

  3. Pat fish dry with paper towels and place on a foil lined baking sheet.    

  4. Spread and pat the coating on top of the fish.

  5. Bake for about 10 minutes or until the inside of the fish is opaque.