Herb-Crusted Red Snapper


  • 1 Tbsp. dry bread crumbs
  • 1 tsp. dried basil
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. fennel seeds
  • 1/2 tsp. dried thyme
  • Ad
  • 1/2 tsp. dried oregano
  • 1/4 tsp. pepper
  • 1/4 tsp. crushed red pepper flakes
  • 2 red snapper fillets, skin removed
  • 2 tsp. canola oil


In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides.

In a heavy skillet over medium high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork.

By Robin from Washington, IA


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