Cook the onion rings in the olive oil over medium heat until tender-crisp (about 5 minutes).
In a 13 x 9-inch baking pan, layer onion rings, red snapper and sliced mushrooms.
Combine in a small bowl the tomatoes, pepper, white wine, salt and garlic powder.
Spoon tomato mixture evenly over fish and vegetables. Sprinkle with the oregano leaves and chopped parsley.
Bake at 350\u00b0 until fish flakes easily at thickest part, 20 to 30 minutes.
Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
Marinate in the refrigerator, 30 minutes to 1 hour.
Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Melt butter or margarine in the bottom of a baking dish. Place red snapper in a single layer and then cover with white sauce.
Sprinkle with paprika.
Bake at 350\u00b0 for 30 to 40 minutes; check doneness with a fork.
Don't overcook.
Serve with rice, the sauce makes a great gravy.
Preheat oven to 475 degrees.
Coat the Red Snapper on both sides with some of the olive oil and sprinkle with salt and pepper.
Place the fish in a 9-inch glass pie dish.
Mix remaining oil, tomatoes w/green chilies, tangerine pieces, green onions and cilantro in a small bowl.
Season topping to taste with salt and pepper, and fish herbs.
Spoon the topping over the Red Snapper.
Bake until Snapper is just opaque in center, about 15-20 minutes.
Can be cooked through if preferred.
Sprinkle almonds on top of each serving.
Wash red snapper.
Place in a baking pan.
Pour water into pan.
Season snapper well with lemon pepper, adding only a dash or two of the other seasonings.
Place onion, celery and garlic clove broken into pieces inside of snapper.
Bake at 325\u00b0 until cooked.
Preheat oven to 350 degrees F (175 degrees C).
Coat red snapper fillets
Preheat oven to 350\u00b0F. Grease a
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Mix salt and flour together in a bowl; mix water in gradually until a thick paste forms.
Spread 1/3 of the salt mixture onto prepared baking sheet to form 1/2-inch thick bottom crust. Place snapper onto bottom crust; cover fully with remaining salt mixture to form 1/2-inch thick top crust.
Bake in the preheated oven until crust is golden brown, 25 to 30 minutes.
Crack crust with a fork; remove crust and skin from snapper to serve.
Preheat the oven to 425\u00b0.
Wipe
f aluminum foil.
Place red snapper fillets side by side in
Make dark brown roux of oil and flour.
Add onions, garlic and celery; cook until soft.
Then add tomatoes, bay leaves, thyme, oregano, salt and pepper.
Cook slowly for 1 hour.
Clean red snapper and place in oblong pan.
Pour sauce over fish and bake in 350\u00b0 oven, until fish is easily pierced with fork, about 30 minutes.
Baste fish with sauce throughout cooking time.
This recipe makes about a quart of sauce.
Serves 6 or 8.
Heat oven to 375 degrees F.
Lightly oil a shallow roasting pan.
With sharp knife, make 4 cuts through skin of each fish. Place snapper in oiled pan. Drizzle, inside and out, with lemon juice, oil, and wine. Sprinkle with salt and pepper.
Bake seasoned fish until cooked through, about 25 minutes total, or 10 minutes per each inch thickness.
To serve, transfer fish to serving platter. Garnish with thyme, if desired. Serve immediately.
alf the batch for this snapper recipe, and freeze the rest.
Preheat oven to 350\u00b0F.
Season filets with salt and pepper.
Saute onion in butter in saucepan on top of stove.
Place seasoned filets in pyrex baking dish and pour butter-onion mixture on top.
Cook for 30 minutes, occasionally spooning butter over filets.
When fish are tender and flake, remove from oven and sprinkle green onions on top.
br>Place each fillet of red snapper in center of a large
he sauce.
Preheat the oven to 300 degrees F.
Preheat oven to 425\u00b0.
Line an 8 x 12-inch rectangular baking dish evenly with spinach.
Sprinkle mushrooms and then scallions over spinach.
Pour half the salsa over all.
Lay fish in single layer on top of salsa and vegetables.
Top fish with remaining salsa.
Bake, uncovered, 20 to 25 minutes, or until fish is just opaque throughout.
Sprinkle with cheese.
Return to oven for 2 to 3 minutes, until cheese melts.
Season the fillets with salt and pepper and place in a well-buttered baking dish.
Cover and place in a preheated 375\u00b0 oven for 10 to 15 minutes.
Combine the onion, sour cream, Parmesan cheese and mustard.
Spread this sauce over the fish and place under a hot broiler until nicely browned.
Lay onion slices on greased flat casserole dish.
Place fillets on top.
Season with salt and pepper.
Pour oil and wine over all.
Bake at 350\u00b0 (preheated) in the oven for 15 to 20 minutes, or until fish flakes easily.
Top with toasted almonds. Serves 3 to 4.
Serve lemon slices on side.
Preheat oven to 400\u00b0.
Heat butter.
Add onion and saute until tender.