Herb and Parmesan Crusted Red Snapper


  • 2 filets of Red Snapper or Rock Fish (any white fish will do)
  • 1/8 cup chopped fresh parsley
  • 1/8 cup shredded or grated parmesan cheese (not from a can)
  • Fancy salt (like flor de sal or ground rock salt, otherwise kosher)
  • Dried herbs such as oregano, basil, thyme, or fish or poultry blends, whatever’s handy
  • 2 cloves garlic, crushed
  • olive oil
  • black pepper
  • lemon wedge


  Preheat oven to 400.

  1. Wash and pat fish dry. Cut into serving portions.  Season both sides with salt, pepper, and brush with a little olive oil.
  2. Mix parsley, herbs, garlic, and cheese together in a small bowl, smear over fish generously.
  3. Cook for 10-15 minutes depending on thickness of fish.
  4. Garnish with lemon wedges and more parsley.

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Herb Crusted Snapper