By LolaG on March 03, 2004
Photo by Derf
Photo by Derf
"I think this came from Cooking Light around five years ago. It is really good, even for those like me, who aren't that crazy about fish."
Serving Size: 1 (218 g)
Servings Per Recipe: 4
""This is the best meal we've had in a long time" said my husband of this dish. "Put that at the front of the recipe box!" I did make some changes. I added lemon juice to the marinade and replaced the flour with seasoned bread crumbs. While the fish was cooking, I splashed it with more wine and lemon juice. I think that was the clincher; it made a nice tangy reduction. I'll definitely be making this one again! Thanks!"
"Excellant red snapper! with a delicious crust! and not bad on the fat and carbs too. Thyme is one of my favourite herbs and we love parmesan cheese, so we loved this with it's crispy crust. I will be making this again, quite simple and quick, thanks for posting!"
"Very good and very easy. We were looking a healthy, yet tasty recipe for some red snapper we bought, and this was it!"
"Don't you just love when people complain about balndness, and then add all kinds of spices? This is about the taste of the FISH, and not about all the stuff that can be put on it people! If you love fish, and this is a pricey and delicious one, then this is a great recipe:)"
"This was tasty! I think next time I may try brushing the fish with egg whites before adding the cheese and flour mixture. I agree with another comment that bread crumbs would be nice. I want to try baking this, too. Thanks for sharing!"
"This was outstanding, although I did doctor it up a bit. I did see a review that stated it was bland, so I added onion powder, paprika, thyme, dash of cayenne and a bit of garlic powder to the flour mix. I used orange roughy and made sure my pan was very hot. Served with lemon wedges. Delicious, this one goes on the regular rotation, thanks so much for the recipe."
"Very good fish. I reduced the amount of flour by half and subtituted with bread crumbs. Also added a little lemon juice to the marinade for extra flavor."
"loved it. a great variation for a keen fish eater"
"OH MY GOODNESS!!! So good. We've had this twice now. I tried it for the first time early this week and then we had company last night. My boyfriend requested that I make this for our company. I used Yellowtail the first time and Mangrove Snapper the second that we caught last week. Very good!!!"
"While this was certainly a very fast and simple recipe, I found the outcome to be on the bland side. It definitely needs more of some sort of seasoning--perhaps a squeeze of lemon would have livened it up?"
"Thanks LolaG! I was making some pasta w/fresh pesto, and wanted to find an easy fish recipe to go with it. This fit the bill to a T! marinating the fish in white wine and seasonings made it sooo tastey! I followed the recipe very closely, except after dipping the fish in a flour, salt, pepper mix, I then dipped in in an egg wash, and then coated it in some Italian seasoned breadcrumbs, mixed with a handful of parmisan.I did use more olive oil to pan fry it in. Probably used about 1/2 cup in the bottom of a large frying pan. My snapper filets cooked a little faster than the 7 min the recipe suggests. I think it was more like 4 or 5 min on each side.It was so moist and tastey, my kids weren't even wanting ketchup to dip it in, they loved it on it's own!I'm pretty picky, but this recipe is a keeper!"