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Baked red snapperwith garlic


2 red snapper fillets, about 6 to 8 ounces each

4 tablespoons butter

1 medium clove garlic, pressed or minced

3 or 4 drops Worcestershire sauce

1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt

1/8 teaspoon fresh ground black pepper

1 to 2 teaspoons minced fresh parsley

1 teaspoon snipped fresh or frozen chives, optional:

3 to 4 tablespoons plain or seasoned bread crumbs

2 tablespoon freshly grated parmesan cheese, optional


Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.

In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors.

Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400? for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.

Serves 2.

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