Paula Deen Can’t Miss Red Snapper

Paula Deen can't miss red snapper takes 20 minutes and four red snapper fillets, butter and Parmesan to make a tender, golden-topped baked fish dinner. Save this easy red snapper recipe for weeknight dinner, Sunday dinner or a church supper, because it's a simple one-dish bake in a glass dish.

Baste the fish with the pan juices after the first 12 minutes, because that butter and onion liquid is what keeps the fillets moist. Skip it and the Parmesan crust browns over fish that has already started to dry out.

Paula spreads the chopped onions and bell pepper under the fish, so they soften in the butter and turn into a sauce you spoon over each fillet. A quick two minutes under the broiler then browns the Parmesan without any breading or pan frying.

Paula Deen Can't Miss Red Snapper

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

520

kcal

Red snapper fillets bake over soft onions and green bell pepper, then get a basting of buttery pan juices. A quick broil turns the Parmesan crust golden while the fish stays flaky and tender.

Ingredients

• 1 chopped green bell pepper
  

• 1 cup chopped onions
  

• 1 tablespoon Worcestershire sauce
  

• 1/2 teaspoon Pepper
  

• 1 teaspoon salt
  

• 4 (8 oz) 1/2-inch thick red snapper fillets
  

• 1/2 cup Butter
  

• 1 cup freshly grated Parmesan cheese
  

Directions

• Season the fish: Season 4 red snapper fillets (8 ounces each, about 1/2 inch thick) with 1 teaspoon salt and 1/2 teaspoon pepper. Preheat the oven to 350°F while you set up the dish.
• Build the vegetable bed: Spread 1 chopped green bell pepper and 1 cup chopped onions in a 13x9-inch glass baking dish. Then lay the seasoned fillets right on top of the vegetables.
• Butter and flavor: Dot the fish with 1/2 cup butter, then sprinkle 1 tablespoon Worcestershire sauce over the fillets. The butter melts into the vegetables as the fish bakes.
• Bake and baste: Bake at 350°F for 12 minutes, then spoon the pan juices over the fish. That basting keeps the fillets moist for the final browning.
• Broil with Parmesan: Sprinkle 1 cup freshly grated Parmesan cheese over the fish, then place the dish under the broiler until the cheese browns, about two minutes. Watch it closely, since the cheese goes from golden to burnt fast.
• Spoon and serve: Spoon the soft vegetables and buttery juices over each fillet. Serve right away while the Parmesan crust is still hot.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 4-sided box grater, OXO silicone spatula set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different fish instead of red snapper?

Any firm white fish about 1/2 inch thick works, such as grouper, mahi mahi or halibut. Thinner fillets like tilapia cook faster, so check them a few minutes early.

How do I know when the red snapper is done?

The fish should turn opaque and flake easily with a fork. Fillets this thin are usually done after the 12-minute bake and the quick broil, so don't leave them in longer.

Can I use pre-grated Parmesan from a can?

Freshly grated Parmesan browns better and melts into a nicer crust. The canned kind is drier and can look sandy instead of golden.

Can I make this ahead of time?

You can chop the vegetables and season the fish a few hours ahead and keep everything covered in the fridge. Bake and broil it just before serving so the cheese stays crisp.

How should I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge and eat them within a day or two, since fish doesn't hold well. Reheat gently in a low oven so it doesn't dry out.