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Panko Crusted Snapper for Father’s Day #SundaySupper – Supper for a Steal

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.

Panko Crusted Snapper - Supper for a Steal

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!

Panko Crusted Snapper

Panko Crusted Snapper for Father’s Day #SundaySupper
Prep time
Cook time
Total time
Serves: 4
  • 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
  1. Preheat the oven to 425 degrees.
  2. In a small bowl mix together panko, parsley, salt and pepper. Add lemon juice and olive oil and stir until panko is coated.
  3. Spread mustard over each fillet. Press the panko mixture into the mustard.
  4. 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 


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