baked red snapper in puff pastry
Even your fussiest fish eaters (like my husband) will love this dish! It's easy to adapt to other types of fish and works especially well with salmon. You can also make individual servings with smaller filets by cutting the pastry sheet into quarters.
prep time
10 Min
cook time
20 Min
method
Bake
yield
2 serving(s)
Ingredients
- 1/2 - puff pastry sheet, thawed
- 1 - large red snapper fillet
- 1 tablespoon butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon old bay seasoning
- 2 tablespoons chopped almonds
- 1/2 cup chopped tomatoes
- 1 tablespoon capers
- 1/4 cup parmesan cheese, shredded
How To Make baked red snapper in puff pastry
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Step 1Preheat oven to 400. Line a baking sheet with foil and spray with oil. Rinse Snapper Filet and pat dry. Remove skin with a sharp knife if necessary.
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Step 2Place 1/2 thawed puff pastry sheet on baking sheet and brush with melted butter. Lay Snapper Filet in center of pastry. Sprinkle filet with salt, lemon pepper, Old Bay seasoning & almonds.
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Step 3Bake fillet approximately 20 minutes until pastry is well puffed up and lightly browned. Time can vary with the size of the filet and the oven so keep an eye on it.
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Step 4While filet is cooking, mix chopped tomatoes and capers together in a small bowl.
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Step 5Remove from oven and immediately top with tomato caper mixture and then cheese. Carefully slide off onto a warmed plate and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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