Skip to main content
Epicurious

Can’t-Miss Red Snapper

Recipe information

  • Yield

    serves 4

Ingredients

Four 8-ounce red snapper fillets, 1/2 inch thick
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 cup chopped onions
1 chopped green bell pepper
1/2 cup (1 stick) butter
1 cup freshly grated Parmesan

Preparation

  1. Season the fish with the salt, pepper, and Worcestershire sauce. Spread the onions and pepper in a 13 × 9 × 2-inch metal baking pan and place the fish on top. Dot the fish with butter. Bake in a 350-degree oven for 8 minutes, then baste with the pan juices. Cook for 8 minutes longer, basting again. Bake for a final 8 minutes, continuing to baste with the juices. Cover the fish with Parmesan and place under the broiler until the cheese browns. To serve, spoon the vegetables over the fish.

Paula Deen's Kitchen Classics
TagsAmericanSnapperFishSeafoodParmesanCheeseDairyMainDinnerNut FreeQuickEasyWeeknight MealsOven BakeCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.