Dijon crusted snapper
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 8-ounce Snapper fillets | |
| ½ | cup | Cracker crumbs or bread crumbs |
| 3 | tablespoons | Dijon mustard |
| 1 | tablespoon | Melted butter |
| ½ | teaspoon | Fresh chopped parsley |
Directions
1) Preheat oven to 400*
2) In a shallow dish, mix together all ingredients except for fish 3) Place fish in a greased baking dish 4) Spread crust evenly over the top of fish and press lightly 5) Place ¼ inch of water in the bottom of the pan 6) Bake for 8-10 minutes
Suggested Wine: Light Lager or Fume Blanc NOTES : If bread crumbs begin getting to dark before the fish is done, cover just the top of the filet with foil, not the whole dish.
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 16, 1998
Related recipes
- Baked red snapper
- Baked red snapper in a salt crust
- Baked stuffed red snapper
- Baked stuffed red snapper sl
- Cajun red snapper
- Crispy red snapper fillets
- Crispy seared snapper with herb jus & parsnip slaw
- Crusted red snapper
- Dijon crusted salmon
- Elegant baked snapper
- Grilled red snapper
- Orange baked snapper
- Pan-fried red snapper
- Pan-seared snapper in saffron sauce
- Pecan crusted gulf snapper
- Pecan-crusted red snapper
- Poached red snapper
- Potato crusted red snapper
- Red snapper in nut crust
- Seared snapper with crawfish couche couche