29 June 2011

tonight's dinner: baked snapper

If you're anything like me, you don't eat enough fish. I know you can buy it frozen, and I currently have 2 salmon fillets in the freezer, but I prefer fresh. But then most of the times I do get fresh fish, I don't use it soon enough and I've wasted some cash money. No one likes to waste cash money in this economy!
I just so happened to have a piece of red snapper, and determined not to let it go to waste, this was tonight's supper. I baked some zucchini along with it in my attempt to eat more veggies, too. I paired it with brown rice for a well balanced meal.  An awesome well balanced meal, by the way. The fish was perfectly cooked and not dry at all. The panko topping was so crunchy and is where most of the flavor comes from. Good mix of texture and taste right there. I'm definitely adding this to my dinner rotation.

Baked Snapper
adapted from about.com

1  4-6oz red snapper fillet
1/2 tbsp butter
1 tsp olive oil
1 small garlic clove, minced
3 drops Worcestershire sauce
1/4 tsp Cajun seasoning
few grinds black pepper
1 tsp freshly minced parsley
2-3 Tbsp panko bread crumbs

Preheat oven to 400.

In a small pan, combine butter and oil over med-low heat until butter is melted. Add the next 5 ingredients and  mix over the heat for 1 more minute.

Lightly sprinkle fish with a bit of salt, then brush both sides of it with the oil mix and place in a glass baking dish. Toss the panko to the remaining oil mixture. Top fish with the panko mixture. Bake for 12 minutes.

If you plan on making the zucchini: Before you prep the fish, cut a small zucchini in half. Cut one of the halves in half again, lengthwise. Cut into 1/2" half moon slices. Drizzle with a bit of olive oil, a pinch of salt, and a bit extra of the cajun seasoning. Put it into the oven at the same time as the fish, stirring/flipping the pieces halfway through cooking.

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