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Panko Baked Snapper

Happy Monday - it's back to the grind! Mondays tend to be my seafood night since I hit the store and look for fresh fish. This go around, I found some fresh Atlantic Lane Florida Snapper. For this recipe, you could use any white fish that's on the milder side. This was fairly simple, so great for a week night meal! I went the easy route and served this with a frozen cauliflower rice variety from Green Giant - always a healthy, easy choice. Enjoy!


2 6-oz. snapper fillets, skin removed (personal preference)

2 tb ghee (I am trying this instead of regular butter)

2 tb vegetable or olive oil

1 garlic clove, minced

1 tb fresh parsley

1 tb fresh chives or green onions

1/2 tb blackening or cajun seasoning (I use Slap Ya Mama)

4 splashes of Worcestershire sauce (low sodium)

3 tb panko bread crumbs (unseasoned)

dash of salt and pepper

1/2 lemon


Preheat the oven to 425 degrees. In a baking dish or on a baking sheet, line with foil and spray with nonstick spray. The foil just makes for easy clean-up! Make sure the fish fillets are dry. Set aside.

In a small skillet, heat the ghee and oil over low heat. Add the garlic, parsley, chives, cajun seasoning, Worcestershire, and salt and pepper. Stir and heat over low heat to combine for up to 2 minutes, but you don't want it to come to a boil. Spoon a few spoonfuls over each piece of fish and brush/coat. With the remaining sauce mixture, add the panko and stir well to combine. Take the remainder and evenly spread it over the fish fillets. Bake for 12 minutes. Depending on the thickness of the fish, it may need 1-2 minutes more or less. Make sure it's flaky when you pull it out of the oven and the crumbs are a little browned. Spritz each fillet with a bit of lemon juice and serve over your side of choice!


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