BAKED FLOUNDER IN FOIL RECIPES

Name: Baked Snook
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French, Italian, American
Ingredients: 2 pounds Snook ( or Chilean seabass, haddock, halibut, or other white fish (4 long pieces); 3 cloves fresh garlic minced; 1 tablespoon grated lemon zest (slice the lemon for garnishing after cooked if desired); 1 teaspoon granulated garlic; 3/4 cup Italian flavored breadcrumbs or more depending on the size of the filet; 1 cup white wine preferably Pinot Grigio; 1/2 cup butter cut in slices (1 stick); 1/4 cup freshly minced Italian parsley; 1 tablespoon fresh dill; salt, pepper, and cayenne pepper to taste; Garnish with slices of lemon and squeeze juice over the top when cooking is completed

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BAKED SNOOK | WHAT'S COOKIN' ITALIAN STYLE CUISINE

Baked Snook | What's Cookin' Italian Style Cuisine image

Freshly caught snook, a white meaty fish baked in the oven topped with seasoned breadcrumbs in a buttery wine sauce on a sheet pan

Provided by Claudia Lamascolo

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Number Of Ingredients 11

Ingredients

2 pounds Snook ( or Chilean seabass, haddock, halibut, or other white fish (4 long pieces)
3 cloves fresh garlic minced
1 tablespoon grated lemon zest (slice the lemon for garnishing after cooked if desired)
1 teaspoon granulated garlic
3/4 cup Italian flavored breadcrumbs or more depending on the size of the filet
1 cup white wine preferably Pinot Grigio
1/2 cup butter cut in slices (1 stick)
1/4 cup freshly minced Italian parsley
1 tablespoon fresh dill
salt, pepper, and cayenne pepper to taste
Garnish with slices of lemon and squeeze juice over the top when cooking is completed

Steps:

Preheat the oven to 400 degrees.
Prepare a sheet pan with parchment paper oil sprayed.
Place the snook on the baking sheet.
Sprinkle the top with granulated garlic powder evenly and zest.
Add the dill, parsley, minced garlic to the top.
Generously sprinkle the top of the fish with breadcrumbs.
Dot with slices of butter.
Pour the wine on top of the parchment paper around the edges of the fish not touching the crumbs.
Cover with foil and bake in the preheated oven for 15 minutes.
Remove foil and continue baking.
Check the fish in the thickest part of the fish with a meat thermometer and when it reads 145 degrees internally (which takes around 25 to 30 minutes) it is done.
Broil the top for crispier breadcrumbs if desired (which we do) for around 2 minutes on high.
Serve with lemon slices to drizzle over the top.

Nutrition Facts : Calories 298.31, FatContent 23.44, SaturatedFatContent 14.68, CarbohydrateContent 3.29, FiberContent 0.54, SugarContent 0.2, ProteinContent 8.64, SodiumContent 209.64, CholesterolContent 80.08

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