Panko-Crusted Red Snapper Recipe

Fish lovers rejoice because we have a wonderful recipe for you! This panko-crusted red snapper is everything you need in a dinner. One of the great parts about this dish is that it's easy to make, and you can do it in just a few short steps — and when time is of the essence this means everything. Another wonderful thing to point out is that red snapper is really good for you. According to WebMD, red snapper may help lower your risk of heart disease, and it might also help strengthen your bones. It's an excellent protein source while low in sodium and saturated fat.

Recipe developer Christina Musgrave came up with this simple recipe that won't make you feel guilty about eating it. She perfectly explains her favorite part. "I love how simple and delicious this recipe is. It's versatile, too. You can serve with rice, roasted vegetables, in tacos, or with a salad," Musgrave raves. Another plus? "This is a great healthy and easy weeknight dinner," she adds.

The first step in any recipe is to gather the ingredients. You will need red snapper filets, olive oil, salt, black pepper, garlic powder, panko breadcrumbs, and lemon slices for serving.

Once you have those few ingredients, you can whip up this panko-crusted red snapper.

Since you will need to use your oven to make this dish, go ahead and preheat yours to 350 F.

While you wait for the oven to get nice and hot, take out a bowl and add the ingredients to the breadcrumb mixture. Simply combine the olive oil, salt, black pepper, garlic powder, and panko breadcrumbs and stir to combine. "The breadcrumb mixture is a crunchy, garlicky topping that adds great texture to this recipe," Musgrave shares. "You can absolutely add in any of your other favorite spices."

Place the fish fillets on a lined baking tray. Then, rub some olive oil on top of the fish. This will serve as the glue to help hold the breadcrumb mixture in place, which brings us to our next step — add the breadcrumb mixture to the top of each piece of fish.

Double-check to ensure the oven has finished preheating and pop the fish in. Set your timer for 15 minutes and bake until the fish is nice and flaky. Musgrave also suggests another tip for checking doneness of the fish. "I always use a meat thermometer — you're looking for 145 F to make sure the fish is done," Musgrave suggests.

Remove the fish from the oven and place the lemon slices on top. The combination of the flaky fish and the citrus from the lemon is a match made in heaven. This fish is excellent as a solo entree, but Musgrave suggests serving it with "rice, roasted vegetables, in tacos, or with a salad."

We hope this helps spice up your next dinner.