Fish Italiano

Name: Fish Italiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, melted; 1 medium onion, sliced; 1 12 lbs red snapper; ½ cup mayonnaise; ¼ cup parmesan cheese, grated; 2 tablespoons lemon juice; 1 teaspoon paprika; ½ teaspoon salt; ½ teaspoon oregano; fresh parsley, chopped

Eats Now Editorial Team · 322 kcal · Seafood

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Fish Italiano – a delicious recipe with butter, onion, red snapper, mayonnaise, parmesan cheese, lemon juice. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

3 tablespoons butter, melted
1 medium onion, sliced
1 12 lbs red snapper
½ cup mayonnaise
¼ cup parmesan cheese, grated
2 tablespoons lemon juice
1 teaspoon paprika
½ teaspoon salt
½ teaspoon oregano
fresh parsley, chopped

1
Pour butter in a baking dish and arrange sliced onions on the bottom.
2
Place fish in a single layer on top of the onions.
3
Combine mayo, Parmesan Cheese, lemon juice, paprika, salt, oregano and parsley.
4
Spread evenly over the top of the fish.
5
Bake at 350 for 35 to 40 minutes or until fish flakes.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter, melted, 1 medium onion, sliced, 1 12 lbs red snapper, ½ cup mayonnaise, and more.

Yes, Fish Italiano falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
322 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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