Oregenata Crusted Snapper Recipes

LEMON SOLE OREGANATA

Steps:

• Preheat the oven to 450°F (230°C) and position a rack in the top third of the oven.
• In a medium bowl, whisk together the bread crumbs, oregano, lemon zest, Parmigiano-Reggiano, and 3 tablespoons oil until the mixture resembles wet sand.
• Brush the remaining 1 tablespoon oil over the bottom of a rimmed baking sheet. Place the fish in a single layer on the sheet and season with the salt. Sprinkle the bread crumb topping evenly over each fillet and pat gently to help it adhere. Pour the wine around the fish. Bake the fish until barely cooked through, 6 to 10 minutes, depending on the thickness of the fillets.
• Remove the baking sheet from the oven and heat the broiler to high. Slide the baking sheet back in the oven and broil until the bread crumbs are toasted and golden brown and the fish is cooked through, 1 to 2 minutes. Using a wide spatula, transfer the fillets to dinner plates, sprinkle with the parsley, and drizzle with any pan juices. Serve with a lemon wedge to squeeze over the top.

FISH OREGANATA

Steps:

• Preheat oven to 425 degrees. Cover a baking sheet with foil and then spray with non-stick spray.
• Place the fillets on the baking sheet. Combine remaining ingredients (EVOO through oregano) in a bowl. Press the bread crumb mixture into the fish fillets making sure they are covered. Bake until the fish is just opaque in the center, about 10 minutes.

OREGENATA CRUSTED SNAPPER

Steps:

• Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for 30 seconds, and then drain. Plunge into an ice bath and drain immediately. Spread the potatoes on a plate or baking sheet to dry. Toss with the melted butter, salt, pepper, cheese, and lemon zest. Coat each filet with potato, lightly pressing with fingertips.
• Place the fish on a lightly oiled baking sheet and roast for 15 to 20 minutes in the oven until lightly browned and cooked through.

HERB-CRUSTED SNAPPER

Steps:

• Preheat oven to 375 degrees. Brush baking sheet with olive oil. Place snapper fillets, skin side down, on work surface; season with salt and pepper; spread each with 1/2 tablespoon Dijon mustard.
• Place herbs on plate; balance strong herbs, such as dill and thyme, with milder ones, such as parsley. Press mustard-coated side of fillets in herbs to coat evenly.
• Bake fish on baking sheet, skin side down, until opaque throughout, 12 to 15 minutes. Serve with couscous.

CRUSTY RED SNAPPER

Steps:

• In a 15x10x1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture., In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork.

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

SNAPPER WITH OREGANO

Steps:

• Season fish on both sides with salt. Heat a large nonstick skillet over high. Swirl in 2 teaspoons oil and heat until shimmering. Add fish, flesh-side down, and cook until bottom is golden brown, 3 to 4 minutes. Flip and continue cooking until just opaque throughout, about 2 minutes more. Transfer to a platter.
• Meanwhile, whisk together lemon zest and juice, oregano, and remaining 3 tablespoons plus 1 teaspoon oil; season with pepper.
• Pour lemon mixture over fish while still hot. Serve warm or at room temperature.

HERB-CRUSTED RED SNAPPER

Steps:

• In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides., In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork.

WHOLE RED SNAPPER BAKED IN A SALT CRUST

Steps:

• Preheat oven to 450°F.
• In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.
• Rap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.

CAJUN-CRUSTED SNAPPER FILLETS

Steps:

• Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside.
• Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.

BAKED FISH OREGANATA

Steps:

• Mix butter, garlic, lemon juice and Herbs de Provence until well blended.
• Spread half the butter mixture on one side of the fish and place buttered side down in baking dish.
• Pour wine over the fish and dot with remaining butter.
• Seal tightly with foil and bake 20-25 minutes depending on thickness of fish.
• Remove foil and sprinkle breadcrumbs over fish.
• Place under a broiler- away from the direct heat and broil for approximately 5 min more or until top becomes nice and golden.