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Prep Ti Cook Ti S SNAPPER MILANESE ts Det ra BC snapper filets coated, Italian style, in seasoned bread crumbs 8 cooked in olive oil until golden. Serve the fish with ripe tomato slices and à baby arugula or baby kale salad, simply dressed with olive oil, lemon juice, salt and pepper. Recipe can be doubled or further expanded if serving à larger group. Ingredients 2 tbsp all-purpose flour Salt and freshly ground black pepper, to taste 1 large egg, beaten 1/3 cup dry bread crumbs 1/2 tsp Italian seasoning (see Note) 2 (140 to 170 gram) snapper fillets (see Note) Olive oil Parsley sprigs, for garnish (optional) Lemon slices or wedges, for squeezing Note: If only large snapper fillets are available, buy one about 340 gram one and cut it into 2 portions. If desired, remove any bones in the fish before breading it. Italian seasoning, a blend of dried herbs, is sold in our bottled herb and spice aisle Method 1. Place egg in a wide, shallow bowl or pieplate and beat well. Place the flour and breadcrumbs on separate, wide plates. Mix Italian seasoning into the bread crumbs. Line a baking sheet with parchment paper or plastic wrap. 2. Season the snapper with salt and pepper. Coat one of the pieces of fish in flour. Dip it in the egg mixture; making sure its evenly covered. Now coat the fish in the breadcrumbs. Set the coated snapper on the baking sheet. Coat the second piece of fish in this fashion. 3. Pour 1/8 inch of oil into a large skillet and set over medium, medium-high heat. When oil is hot, set the breaded snapper in the skillet and cook until golden and cooked through, about three to four minutes per side. Plate the fish, garnish with parsley sprigs, if using, and serve with lemon slices (or wedges), for squeezing juice on the fish at the table.
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