Skip to main content
Epicurious
Cookbooks

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
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Ratatouille
A one-pot celebration of summer vegetables.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.