Sunday, March 13, 2011

Snapper in a Snap

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Our friend, Mike Brooks, loves when I prepare fish this way...  especially when we share the leftovers.  So I named the dish after him and his lovely wife, Lynne.

I’ve made this same dish with Snapper and with Orange Roughy.  You can substitute any white fish that is firm and holds up to baking.  This dish is a very versatile. After you taste how delicious it is, I am sure this will become your “go to” fish recipe, too!


Wine, lemon, herbs and butter make the Snapper rock!
Snapper a la Brooks

12 oz Snapper Fillets, fresh or frozen; if frozen, defrost
½ tablespoon Old Bay® Seasoning
1 Tablespoon Olive Oil, plus a little more for drizzling
1 medium Red Onion, chopped (or a combination of red and sweet onion)
1 medium Red Pepper, chopped
Coarse Sea Salt, to taste
Freshly Ground Black Pepper, to taste
Butter Flavored Cooking Spray
2 small vine ripened Tomatoes, seeded and diced
2 tablespoons dry White Wine
Juice of one medium Lemon
2 tablespoons Butter, cut into “dots”
1 lemon, sliced into two slices, the remaining quartered
1 tablespoon chopped Fresh Parsley
½ Tablespoon chopped Fresh Dill (optional)

Preheat oven to 350°. 

Season snapper on both sides with Old Bay®.

Drizzle one tablespoon of olive oil into medium skillet.  Sauté onion and pepper, about five minutes, until softened but not browned.  Add salt and pepper, to taste.  Cool slightly.

Spray glass cooking dish with butter flavored cooking spay.  Layer peppers and onions on the bottom of the baking dish. 

Place fish fillets on top of peppers and onions.   Pour wine and lemon juice over fish.  Top with tomatoes, lemon slices and butter “dots.”



Bake for about 20-25 minutes, until fish is opaque. 

Top with fresh parsley and dill.  Serve with fresh lemon wedges.

Suggestion:  Serve with Sea Shell Pasta with Lemony Fennel, Beans and Greens:

http://welcometojustforcooking.blogspot.com/2011/03/sea-shell-pasta-with-lemony-fennel.html

Kicked up version:  

Reserve lemon slices during original baking time.  Bake for 20 minutes. Top with Italian style bread crumbs mixed melted butter, and then add the lemon slices. BROIL five additional minutes.  Top with fresh herbs after broiling.
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