Ingredients:

  • 4 (6-ounce) red snapper fillets
  • 1 cup (60g) fresh breadcrumbs
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • Salt and pepper, to taste
  • 1/4 cup (60ml) unsalted butter
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon (5g) capers, rinsed and chopped
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Line a baking tray with parchment paper for easy cleanup.
  3. In a bowl, combine breadcrumbs, parsley, olive oil, garlic, lemon zest, salt, and pepper. Mix well until fully coated.
  4. Pat the red snapper fillets dry. Place them on the prepared baking tray.
  5. Spoon the herb mixture over each fillet, pressing gently to adhere.
  6. Bake for 12-15 minutes, until the fish flakes easily and the crust is golden.
  7. Meanwhile, melt butter in a saucepan over medium heat. Stir in lemon juice, capers, and red pepper flakes. Season with salt and pepper.
  8. Drizzle the lemon butter sauce over the baked snapper and serve.