Red Snapper With Lemon Sauce Recipe

Name: Red Snapper With Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup milk; 1 large egg; 2 (6- to 7-ounce) red snapper fillets; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper, divided; 1/4 cup all-purpose flour; 1/2 cup fine, dry breadcrumbs; 3 tablespoons butter or margarine, divided; 2 ounces cream cheese; 1/4 cup (1 ounce) shredded fontina cheese*; 1 tablespoon lemon rind; 2 tablespoons fresh lemon juice

Servings: persons

1/2 cup milk
1 large egg
2 (6- to 7-ounce) red snapper fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, divided
1/4 cup all-purpose flour
1/2 cup fine, dry breadcrumbs
3 tablespoons butter or margarine, divided
2 ounces cream cheese
1/4 cup (1 ounce) shredded fontina cheese*
1 tablespoon lemon rind
2 tablespoons fresh lemon juice

1
Whisk together milk and egg.
2
Sprinkle fillets with salt and 1/8 teaspoon pepper. Dredge fish in flour; dip in milk mixture, and dredge in breadcrumbs.
3
Melt 1 tablespoon butter in a large skillet over medium heat; add fish, and cook 2 to 3 minutes on each side or until fish flakes with a fork. Remove fillets, and drain on paper towels; keep warm.
4
Wipe skillet clean, and melt remaining 2 tablespoons butter over medium-low heat. Add remaining 1/8 teaspoon pepper, cream cheese, and remaining ingredients, stirring until smooth. Pour sauce over fillets.
5
* Baby Swiss cheese may be substituted for fontina cheese.

282

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 1/2 cup milk, 1 large egg, 2 (6- to 7-ounce) red snapper fillets, 1/4 teaspoon salt, and more.

Yes, Red Snapper With Lemon Sauce 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!

Red Snapper With Lemon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions