Herb-Packed Snapper Recipe

Name: Herb-Packed Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each red snapper fillets; 2 teaspoons bean paste chinese, hot; 1/4 cup parsley leaves + 1 tbsp, chopped; 1 tablespoon chives chopped; 1 tablespoon flour, all-purpose; 12 each sundried tomatoes halved; 1 tablespoon olive oil; 1 1/2 tablespoons lemon juice; 1/2 ounce pine nuts; 1 clove garlic minced

Servings: persons

1
With sharp knife, score skin of fillets several times.
2
Spread bean paste evenly over skin.
3
In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper.
4
Place wax paper over snapper and press down firmly.
5
Set aside.
6
Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and reserve 1/4 cup liquid.
7
Chop tomatoes and set aside.
8
In large nonstick skillet, heat 1 teaspoon oil.
9
Place snapper in skillet, skin-side down; cook 4 minutes.
10
With spatula, gently turn and cook 3 minutes longer, until cooked through.
11
Remove snapper to plate and keep warm.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 each red snapper fillets, 2 teaspoons bean paste chinese, hot, 1/4 cup parsley leaves + 1 tbsp, chopped, 1 tablespoon chives chopped, and more.

Yes, Herb-Packed Snapper falls under the General 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.

That's it — enjoy your meal!

Herb-Packed Snapper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions