Makes 2 servings.
This fish recipe is an easy last-minute dish with a flavorful coating.
INGREDIENTS:
2 skinless red snapper fillets, about 6 ounces each
COATING:
1 cup loosely packed flat leaf parsley, finely chopped
2 tablespoons unsalted butter, melted
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 tablespoons panko
2 tablespoon imported grated Parmesan cheese
1 teaspoon Kosher salt
Freshly ground black pepper
PREPARATION:
Preheat oven to 500F.
Combine the coating ingredients.
Pat fish dry with paper towels and place on a foil lined baking sheet.
Spread and pat the coating on top of the fish.
Bake for about 10 minutes or until the inside of the fish is opaque.