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Article: Snapper Fillets with Herb Crumb

Snapper Fillets with Herb Crumb

Snapper Fillets with Herb Crumb


  • 4 Snapper Fillets or any white fish
  • 1 cup Panko breadcrumbs
  • 2 tablespoons fresh parsley, thyme leaves and chives, finely chopped
  • 2 cloves garlic, minced
  • Olive oil
  • Salt and pepper to taste
  • Lemon wedges for serving
  • 4 cups mixed salad greens (e.g., lettuce, arugula, spinach)
  • 1 cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 tablespoon balsamic vinegar


  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the breadcrumbs, chopped parsley, thyme, chives, minced garlic, olive oil, salt, and pepper. Mix well until the breadcrumbs are evenly coated with the herbs and oil.
  3. Pat the snapper fillets dry with paper towels and season both sides with salt and pepper.
  4. Place the seasoned snapper fillets on a baking sheet lined with parchment paper or aluminum foil.
  5. Press the herb breadcrumb mixture onto the top of each snapper fillet, forming a crust.
  6. Bake the snapper fillets in the preheated oven for about 12-15 minutes, or until the fish is cooked through and the breadcrumbs are golden brown and crispy.
Prepare the Garden Salad
  1. In a large mixing bowl, combine the mixed salad greens, sliced cucumber, cherry tomatoes, sliced red onion, and chopped fresh herbs.
  2. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and pepper to make the dressing.
  3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
  4. Serve the snapper fillets alongside the fresh garden salad.
  5. Enjoy your Snapper Fillets with Herb Crumb and Garden Salad! It's a light and flavorful dish perfect for any occasion.