Fernandina Snapper

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1 snapper fillet per person

White wine to fill about ½ inch of the pan

1 tsp butter per fillet

Salt, pepper and paprika to taste

Panko – about 2 Tbsp per fillet

Parmesan cheese (the kind in a green can is fine) about 1 Tbsp per fillet

Lemon to squeeze over fish


Preheat oven to broil and place a rack in the middle of the oven.

Spray a casserole dish large enough to hold fish with cooking spray.

Place fish in the dish and pour wine around it – covering about ½  inch of the fish.

Top each filet with a tsp of butter and sprinkle with salt, pepper and paprika.

Place casserole dish in the oven and bake for about 8 minutes.

Remove casserole dish and check for flakiness.

Top each filet with panko and parmesan cheese and return the casserole dish to the oven for about 2 minutes or until the panko and parmesan are browned.

Squeeze with lemon and serve immediately.

© Deer One Publishing 2021