Herb-Crusted Red Snapper In Zucchini-Carrot Nests

Course : Seafoods
Serves: 4
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1/2 cup fresh italian parsley -- chopped
1/4 cup dry white wine
3 tablespoons bread crumbs -- dried
2 teaspoons lemon zest -- grated
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons olive oil
1 clove garlic -- minced
1/4 teaspoon salt
1/4 teaspoon white pepper
20 ounces red snapper -- 4-5oz fillets
4 cups carrot sticks -- 3x1/4 inch
4 cups zucchini sticks cut 3x1/4 inch
2 teaspoons margarine -- reduced calorie, melted
1 bunch fresh parsley sprigs -- for garnish

Preparation / Directions:

Preheat oven to 375 oF. Spray a 13 x 9 inch glass or ceramic baking dish with nonstick cooking spray. In small bowl, combine chopped parsley, wine, bread crumbs, zest, juice, oregano, thyme, oil, garlic, salt and pepper. Cover; let stand until mixture forms a paste-like consistency, 10 minutes. Place fillets skin-side down in prepared baking dish. With spatula, spread herb paste evenly over top of each fillet. Bake until fish flakes easily when pierced with a fork and paste has formed a crust, about 12 minutes. Meanwhile, in medium saucepan, add 2 inches water and bring to a boil. Arrange carrot sticks on steamer rack, place in saucepan and steam 3 minutes. Add zucchini sticks and steam until carrots and zucchini are both tender but firm. Remove from heat; toss gently with melted margarine. On 4 plates, arrange mixture in ovals, leaving well in center for fish. Place cooked fillets in "nests," garnish with parsley sprigs and serve immediately.

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