Baked Red Snapper with Lemon Garlic Herb Crust

Ingredients:

• – 4 red snapper fillets (about 6 ounces each)
• – Salt and pepper to taste
• – 2 tablespoons olive oil
• – 3 garlic cloves, minced
• – 1/4 cup fresh parsley, chopped
• – 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)
• – 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• – 1/4 cup panko bread crumbs
• – 1/4 cup grated Parmesan cheese
• – 1 lemon (zest and juice)
• – Lemon wedges (for garnish)

Instructions:

1. **Preheat the Oven**: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. **Prepare the Red Snapper**: Pat the red snapper fillets dry with paper towels. Season both sides with salt and pepper and place them on the prepared baking sheet, skin side down if the skin is on.
3. **Make the Herb Crust**: In a small bowl, combine the olive oil, minced garlic, chopped parsley, thyme, rosemary, panko bread crumbs, grated Parmesan cheese, lemon zest, and lemon juice. Mix well until the ingredients are evenly combined.
4. **Top the Fillets**: Spoon the herb mixture evenly over the top of each red snapper fillet, pressing it down gently to adhere.
5. **Bake the Red Snapper**: Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the fish is cooked through and the crust is golden brown. The fish should flake easily with a fork.
6. **Serve**: Remove the red snapper from the oven and transfer to serving plates. Garnish with lemon wedges and additional fresh herbs if desired.

This baked red snapper is delicious served with roasted vegetables, a fresh green salad, or steamed rice. Enjoy the flavorful and crispy crust on this tender fish!