Red Snapper with Roasted Cauliflower Recipe

From Dorothy McNett's Recipe Book.

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Red Snapper with Roasted Cauliflower

From Dorothy McNett's Recipe Book at Add other roasted veggies as desired! Sweet red bell peppers add a nice color and flavor as well.

1 head of cauliflower
1 - 2 tablespoons extra virgin olive oil
salt and pepper

1-3 pieces of fresh red snapper, fairly evenly shaped
1-2 tablespoons flour
1 tablespoon Panko or cornmeal or polenta
sea salt
freshly ground pepper
1-2 tablespoons extra virgin olive oil

Preheat oven to 350 degrees. Wash cauliflower thoroughly and pat dry. Break cauliflower into small pieces (flowerettes) and arrange in a single layer on a baking sheet with sides, adding any other veggies as desired as well. Sprinkle with the olive oil, salt and pepper. Bake for about 20 - 30 minutes, or until slightly browned and roasted. Set aside.
Dredge the fish pieces into a mixture of the flour, Panko. salt, pepper and paprika. Heat heavy bottomed saute pan with the oil. When hot, but not smoking hot, add the fish and cook 1-2 minutes on first side. Turn gently, and cook 1-2 minutes, or until fish flakes easily. DO NOT OVERCOOK! Arrange the roasted cauliflower and fish on plates and serve.

Recipe created 2006-03-23.

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