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Herb-Packed Snapper

Herb-Packed Snapper recipe image
This Herb-Packed Snapper offers a delightful fusion of textures and flavors, combining the delicate sweetness of fresh snapper with the robust, spicy kick of Chinese hot bean paste. The fillets are lightly dredged in flour and pressed with fresh parsley, chives, and toasted pine nuts to create a fragrant, crispy crust. Served alongside plump, oil-cured sun-dried tomatoes and a bright squeeze of lemon, this dish balances savory heat with fresh herbal notes. It is an elegant yet simple weeknight dinner that feels special enough for guests. The combination of aromatic herbs, nutty pine seeds, and the umami-rich bean paste makes every bite satisfying and memorable. Perfect for those who enjoy bold, restaurant-quality flavors without spending hours in the kitchen.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 2146.3
Description
This Herb-Packed Snapper offers a delightful fusion of textures and flavors, combining the delicate sweetness of fresh snapper with the robust, spicy kick of Chinese hot bean paste. The fillets are lightly dredged in flour and pressed with fresh parsley, chives, and toasted pine nuts to create a fragrant, crispy crust. Served alongside plump, oil-cured sun-dried tomatoes and a bright squeeze of lemon, this dish balances savory heat with fresh herbal notes. It is an elegant yet simple weeknight dinner that feels special enough for guests. The combination of aromatic herbs, nutty pine seeds, and the umami-rich bean paste makes every bite satisfying and memorable. Perfect for those who enjoy bold, restaurant-quality flavors without spending hours in the kitchen.
Ingredients
  • 4 Red Snapper fillets; 4oz ea
  • 2 teaspoon Chinese hot bean paste *
  • 1/4 cup + 1 Tbsp parsley; chopped
  • 1 tablespoon Chives; chopped
  • 1 tablespoon Flour; all-purpose
  • 12 Sundried Tomato halves
  • 1 tablespoon Olive oil
  • 1 1/2 tablespoon Lemon juice
  • 1/2 ounce Pine nuts; toasted
  • 1 cloves Garlic; minced
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200ðC) and line a baking sheet with parchment paper.
  2. 2
    Pat the snapper fillets dry with paper towels and score the skin side lightly with a sharp knife.
  3. 3
    Spread the Chinese hot bean paste evenly over the skin side of each fillet.
  4. 4
    In a small bowl, combine the chopped parsley, chives, flour, and toasted pine nuts.
  5. 5
    Sprinkle the herb and flour mixture evenly over the bean paste on the snapper.
  6. 6
    Place a sheet of wax paper or plastic wrap over the fillets and press down firmly to adhere the crust.
  7. 7
    Place the sun-dried tomato halves on the prepared baking sheet alongside the fish.
  8. 8
    Drizzle the olive oil and minced garlic over the tomatoes and toss to coat.
  9. 9
    Arrange the snapper fillets on the baking sheet, herb-side up.
  10. 10
    Bake for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
  11. 11
    Remove from oven and squeeze fresh lemon juice over the fish and tomatoes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2146.3kcal
% Daily Value *
Total Fat 18.2g28%
Saturated Fat 2.3g12%
Cholesterol 0.0mg0%
Sodium 146.3mg7%
Total Carbohydrate 501.2g168%
Dietary Fiber 18.1g73%
Sugars 438.7g
Protein 19.5g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: snapper, herb crusted, chinese bean paste, fish recipe, sun dried tomatoes, pine nuts, garlic, lemon juice, healthy dinner, quick meals, seafood, spicy fish, weeknight dinner, parsley, chives, olive oil, flour dredge, toasted nuts
Read it online: https://www.chefs-mate.com/recipe/herb-packed-snapper/