Best 5 Baked Red Snapper In Puff Pastry Recipes

BAKED BRIE IN PUFF PASTRY

Steps:

• Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
• Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
• Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.

BAKED RED SNAPPER IN PUFF PASTRY

Steps:

• 1. Preheat oven to 400. Line a baking sheet with foil and spray with oil. Rinse Snapper Filet and pat dry. Remove skin with a sharp knife if necessary.
• 2. Place 1/2 thawed puff pastry sheet on baking sheet and brush with melted butter. Lay Snapper Filet in center of pastry. Sprinkle filet with salt, lemon pepper, Old Bay seasoning & almonds.
• 3. Bake fillet approximately 20 minutes until pastry is well puffed up and lightly browned. Time can vary with the size of the filet and the oven so keep an eye on it.
• 4. While filet is cooking, mix chopped tomatoes and capers together in a small bowl.
• 5. Remove from oven and immediately top with tomato caper mixture and then cheese. Carefully slide off onto a warmed plate and serve immediately.

WHOLE BAKED RED SNAPPER

Steps:

• Preheat oven to 400 degrees F. Rub the fish with olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. Bake for about 15 minutes per inch of thickness at the thickest part of the fish. Check for doneness by carefully sliding a paring knife into the back at the thickest part, gently lifting the top fillet, and peeking inside to make sure the fish pulls away from the bone and the flesh is opaque (but still moist) rather than translucent and raw. Season with salt, pepper, olive oil and lemon.;

BAKED RED SNAPPER PREPARED WHOLE

Steps:

• Preheat the oven to 350 degrees F.
• Line an oven tray (cookie sheet) with parchment paper. Take a large piece of foil (large enough to fully wrap the fish like a present) and put it on the oven tray. Butter the foil. Combine the 4 tablespoons of butter and the shallots in a small bowl and set aside. Put the fish in the center of the foil. Season the entire fish with the shallot butter, inside and out and sprinkle with the salt and pepper. Put the thyme sprigs inside cavity and top the fish with lemon slices. Fold the edges of the foil over fish and seal.
• Bake the fish until cooked through, about 45 minutes. Transfer the fish to a platter. Open the foil and serve.

BAKED RED SNAPPER FILLETS

Steps:

• Preheat oven to 350°F.
• Season filets with salt and pepper.
• Saute onion in butter in saucepan on top of stove.
• Place seasoned filets in pyrex baking dish and pour butter-onion mixture on top.
• Cook for 30 minutes, occasionally spooning butter over filets.
• When fish are tender and flake, remove from oven and sprinkle green onions on top.