SEA BASS BAKED IN FOIL RECIPES

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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

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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