Recipe information
Yield
serves 4
Ingredients
Four 8-ounce red snapper fillets, 1/2 inch thick
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 cup chopped onions
1 chopped green bell pepper
1/2 cup (1 stick) butter
1 cup freshly grated Parmesan
Preparation
Season the fish with the salt, pepper, and Worcestershire sauce. Spread the onions and pepper in a 13 × 9 × 2-inch metal baking pan and place the fish on top. Dot the fish with butter. Bake in a 350-degree oven for 8 minutes, then baste with the pan juices. Cook for 8 minutes longer, basting again. Bake for a final 8 minutes, continuing to baste with the juices. Cover the fish with Parmesan and place under the broiler until the cheese browns. To serve, spoon the vegetables over the fish.
