Breaded FishThis is our favorite recipe for fish.  Adding the breading after the fish is baked leaves the bread crumbs light and crisp.  If the breading is added earlier, it tends to be soggy and less appealing.

There are three steps to this method for baking fish.  You can use any lean fish like snapper, cod, or halibut for this recipe.  (Though we must admit, we’ve never tried it for fatty fish like salmon or trout.)   You may also vary your seasonings.  Onions and garlic are perfect but you may also try celery and dill.

  1. Make the seasoning.
  2. Broil the fish until done.
  3. Top with prepared bread crumbs and broil for another few minutes.

The following recipe demonstrates the method.

Baked Red Snapper

To make the bread crumbs:

2 1/2 slices of firm white or sourdough bread
1 tablespoon parsley, chopped

Preheat the oven to 400 degrees.

  1. Chopped the bread in a food processor or blender until you have coarse crumbs a little smaller than peas.
  2. Spread the crumbs in a baking pan.  Place the baking sheet in the preheated oven and cook for two minutes.
  3. Remove the baking sheet and stir the crumbs.  Replace the pan and bake for another two minutes or until the crumbs just start to brown.   If the crumbs have not started to brown, repeat for another two minutes.
  4. Add the chopped parsley.  Set aside.

To make the seasoning:

1 medium sweet onion, minced
1 clove garlic, minced
1/4 cup butter

  1. Sauté the onion and garlic in the butter in a heavy skillet until the onion is translucent and tender.  Remove from the heat.

To prepare the fish:

2 pounds red snapper fillets, skinned
1 lemon
salt and pepper

Preheat the oven to 400 degrees.

  1. Spread the filleted snapper in an 8 1/2 x 13-inch pan.  Salt and pepper.  Squeeze the lemon over the fish.  Spoon the sautéed onion and butter mixture over the fish.
  2. Bake the fish until done, about 15 minutes in our oven, with the rack set in the center or top third of the oven.  When done, the flesh will be white and flake apart easily.  Remove the pan from the oven.
  3. Top with prepared bread crumbs and bake for another two minutes.

Serve hot with tartar sauce.

Chef’s note:  Some frozen fish has a great deal of moisture from the ice.  If you have too much liquid in the pan, more than a quarter to 3/8 inch, spoon the excess moisture off before adding the crumbs.

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