Snapper Milanese
BC snapper fillets coated, Italian-style, in seasoned bread crumbs, cooked in olive oil until golden. Serve the fish with ripe tomato slices and a baby arugula or baby kale salad, simple dressed with olive oil, lemon juice, salt and pepper. Recipe could be doubled or further expanded if serving a larger group.
Recipe - Quality Foods
Snapper Milanese
Prep Time20 Minutes
Servings2
Cook Time8 Minutes
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 (5- to 6-oz/140- to 170-gram) snapper fillets (see Note)
olive oil
parsley sprigs, for garnish (optional)
lemon slices or wedges, for squeezing
Directions
- 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.
- Season the snapper with salt and pepper. Coat one of the pieces of fish in flour. Dip it in the egg mixture; making sure it’s 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.
- 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.
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.
20 minutes
Prep Time
8 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Western Family - All Purpose White Flour, 2.5 Kilogram
$6.59$0.26/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Western Family - Large White Eggs, 30 Each
$10.59$0.35 each
Abigails Kitchen - Original Bread Crumbs, 400 Gram
$5.19$1.30/100g
Western Family - Italian Seasoning, 37 Gram
$3.99$10.78/100g
Snapper - Fresh Pacific Snapper, 175 Gram
$3.48 avg/ea was $3.83 avg/ea$1.99/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Parsley - Italian, Fresh, 1 Each
$2.29
Lemons - Lemons Large, 1 Each
$0.89 was $1.19
Directions
- 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.
- Season the snapper with salt and pepper. Coat one of the pieces of fish in flour. Dip it in the egg mixture; making sure it’s 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.
- 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.
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.