The other day my husband texted me to say his boss had just given him a few snapper fillets that he had caught the day before. I love it when people go fishing and bring me some loot. I started searching the web for a new and different recipe. I make a lot of blackened fish or spicy fish tacos so I wanted a change.
I found a salmon recipe from Ina Garten that sounded promising. I’m not a salmon fan, but this snapper was on the thick side so I had plenty of meat to work with.
What does this recipe have to do with Father’s Day? Not a whole lot. My dad does enjoy eating fish and he loves a good fried grouper sandwich. And this is kind of like a healthier version of fried fish. So, in that case I will offer up this recipe as a hearty healthy alternative for your fried fish loving father.
Happy Father’s Day Dad!
- ½ cup panko
- ¼ cup fresh parsley, minced
- pinch of salt and pepper
- 2 teaspoons lemon juice
- 2 tablespoons olive oil
- 4 snapper fillets
- 2 tablespoons Dijon mustard
- Preheat the oven to 425 degrees.
- In a small bowl mix together panko, parsley, salt and pepper. Add lemon juice and olive oil and stir until panko is coated.
- Spread mustard over each fillet. Press the panko mixture into the mustard.
- Bake 10-12 minutes. If you have an instant thermometer it should read between 135-145 degrees.
Adapted from Ina Garten’s Panko Crusted Salmon recipe