Herb Crusted Blue Snapper with Roasted Tomatoes
Here’s a little something different to brighten up white fish–or in this case I chose Blue Snapper (which really does look blueish and has a very nice flake when cooked). Roasted tomatoes pop with sweetness and the herb breading adds additional flavor and texture to the fish. Totally scrumptious.
3 tablespoons olive oil (divided)
salt and freshly cracked pepper
2 tablespoons butter
1/2 cup breadcrumbs
3 large garlic cloves, pressed
2 teaspoons chopped basil
4 teaspoons minced cilantro
4 (6 ounce) filets of Blue Snapper (you can easily substitute your favorite fish)
2 teaspoons lime juice
1/2 teaspoon lime zest
1 tablespoon white wine
Preheat oven to 425. Line a baking sheet with aluminum foil and add tomatoes. Toss with 2 tablespoons olive oil and roast in oven for about 15-20 minutes- until they have reduced in size and the flavors have concentrated. Sprinkle with salt and set aside.
In a medium bowl mix butter, breadcrumbs, garlic, and herbs. Mix until ingredients form a grainy paste. In a small bowl, combine egg with 1 tablespoon of water and whip to create an egg wash. Season filets with salt and pepper. Brush egg wash on top of fish filets and then press bread crumb mixture into an even coat on the surface.
In a preheated frying pan set to medium-high heat, add remaining olive oil. You really want your pan at the right temperature in order to sear the fish and brown the bread crumbs. I always test by throwing in some of the bread crumbs first to see if they sizzle and bubble–that’s just what you want. Don’t allow your pan to smoke.
Pan fry filets about 3 minutes on their non-bread crumb side. Flip and cook about 2 minutes on bread crumb side. Flip once more so that bread crumb side is visible and add lime juice and zest, white wine, and tomatoes. Cover for 1 minute to allow flavors to steam and mix. Serve warm.
I served this recipe with creamy orzo and steamed broccoli and it was perfect for an easy and affordable dinner. enjoy.