Citrus Crumb-Topped Red Snapper
I usually bake the fish at 425°F, but since this night I was also using the oven to make the stuffed peppers, I baked it at 400°F so I could have the peppers and fish in the oven at the same time. But if you aren’t making the peppers too, then go ahead and bake at 425°F.
- 2 tablespoons EVOO
- 1 or 2 cloves garlic, finely chopped
- 4 tablespoons (1/2 stick) butter (I used Italian butter)
- 1 cup panko breadcrumbs
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 1 or 2 tablespoons fresh thyme leaves
- 1 or 2 tablespoons chopped fresh flat-leaf parsley
- Salt and pepper
- 4 red snapper fillets or sea bass fillets
- Rachael Ray Seafood Seasoning(optional)
- Sea salt(optional)
Preheat the oven to 425°F.
In a large skillet, heat the EVOO (2 turns of the pan) over medium heat. Add the garlic and butter. When the butter melts into the garlic oil and starts to foam, add the panko, orange zest, lemon zest, thyme, parsley, and a little salt and pepper. No need to brown the panko; that will happen in the oven.
Place the fish on a baking sheet and season with seafood seasoning (or you could use sea salt and pepper). Pack the buttered citrus panko mixture over each fillet and bake it in the center of the oven until opaque throughout and crispy on top, 15 to 18 minutes.