Red Snapper Parmigiana
Elevate your seafood game with this delectable Red Snapper Parmigiana recipe, a flavorful fusion of Italian-inspired comfort and ocean-fresh elegance. Tender red snapper fillets are lightly coated with a crisp breadcrumb-Parmesan crust, pan-seared to golden perfection, and smothered in rich marinara sauce. Topped with gooey melted mozzarella and baked until irresistibly bubbly, this dish is as satisfying as it is stunning. With the perfect balance of zesty seasoning and creamy cheese, this recipe is ideal for weeknight dinners or an impressive dinner party main course. Garnish with fresh basil and serve alongside pasta or a crisp green salad for a restaurant-quality meal that’s sure to impress. Easy to make in just 40 minutes, this Red Snapper Parmigiana is the ultimate seafood lover’s twist on classic Chicken Parmigiana. Perfectly crispy, cheesy, and bursting with flavor, it’s destined to become a new family favorite!
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Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 0.5 cups all-purpose flour
- 2 eggs
- 2 tablespoons water
- 0.75 cups breadcrumbs
- 0.25 cups grated Parmesan cheese
- 1 teaspoons dried Italian seasoning
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 4 tablespoons olive oil
- 2 cups marinara sauce
- 1 cups shredded mozzarella cheese
- 4 leaves fresh basil leaves (optional)
Instructions
Preheat your oven to 375°F (190°C).
Pat the red snapper fillets dry with a paper towel and set aside.
Set up a breading station with three shallow dishes: one with the flour, one with eggs beaten with 2 tablespoons of water, and one with a mixture of breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, and black pepper.
Dredge each red snapper fillet in the flour, shaking off excess, then dip into the egg mixture, and finally coat with the breadcrumb mixture. Press gently to adhere.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add two fillets and cook for 2-3 minutes on each side until golden brown. Remove and repeat with the remaining olive oil and snapper fillets.
Return all fillets to the skillet (or transfer them to a baking dish if the skillet is not oven-safe). Spoon marinara sauce evenly over the fillets.
Sprinkle shredded mozzarella cheese over the top of each fillet.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the fish flakes easily with a fork.
Remove from the oven and let rest for 5 minutes.
Garnish with fresh basil leaves if desired, and serve warm with your choice of side dishes, such as pasta or a fresh salad.
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 6048 mg | 263% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 15.7 g | ||
| Protein | 322.8 g | 646% | |
| Vitamin D | 49.7 mcg | 248% | |
| Calcium | 1473 mg | 113% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4463 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
