French Onion Snapper Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Garlic powder | 1/2 Teaspoon | |
| French bread | 3 Cup (16 tbs), cubed | |
| Vegetable cooking spray | ||
| Onion | 3 Cup (16 tbs), sliced | |
| Sugar | 1 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| 4 (4-ounce) red snapper fillets | ||
| Lemon juice | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Mushrooms package | 1 | |
| 2 cups seeded, chopped tomato | ||
| Dry sherry | 1/4 Cup (16 tbs) | |
Directions
Combine first 3 ingredients in a large heavy-duty, zip-top plastic bag.
Add bread cubes; seal bag, and shake until cubes are well coated.
Arrange bread cubes in a single layer on a 15- x 10- x 1-inch jellyroll pan coated with cooking spray.
Bake at 350° for 15 minutes or until golden, stirring occasionally.
Remove from oven, and let cool completely.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion, sugar, and paprika; saute 10 to 12 minutes or until onion is tender and lightly browned.
Transfer onion mixture to an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
Place fish over onion, and sprinkle with lemon juice, salt, and red pepper.
Wipe skillet dry with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add green pepper and mushrooms, and saute until tender.
Stir in tomato.
Spoon mushroom mixture over fish; drizzle with sherry.
Cover and bake at 400° for 15 minutes.
Uncover; top with bread cubes.
Bake, uncovered, 5 additional minutes or until fish flakes easily when tested with a fork.
Add bread cubes; seal bag, and shake until cubes are well coated.
Arrange bread cubes in a single layer on a 15- x 10- x 1-inch jellyroll pan coated with cooking spray.
Bake at 350° for 15 minutes or until golden, stirring occasionally.
Remove from oven, and let cool completely.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion, sugar, and paprika; saute 10 to 12 minutes or until onion is tender and lightly browned.
Transfer onion mixture to an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
Place fish over onion, and sprinkle with lemon juice, salt, and red pepper.
Wipe skillet dry with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add green pepper and mushrooms, and saute until tender.
Stir in tomato.
Spoon mushroom mixture over fish; drizzle with sherry.
Cover and bake at 400° for 15 minutes.
Uncover; top with bread cubes.
Bake, uncovered, 5 additional minutes or until fish flakes easily when tested with a fork.
Chef
