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Parve
Easy
1 Hour
Diets 
Feel free to use flounder, sole or tilapia in this classic light and fresh fish dish. It’s a terrific alternative to crispy fried fish, and even more flavorful with the addition of roasted garlic and lemons.
6 (6-ounce) red snapper fillets
2 teaspoons Haddar Kosher Salt, divided
5/8 teaspoon freshly ground black pepper
1/4 cup Tuscanini Extra Virgin Olive Oil
1 and 1/2 cups Gefen Breadcrumbs
1 head roasted garlic (recipe follows) or 4 cloves minced garlic or 4 cubes Gefen Frozen Garlic
1 teaspoon paprika
1/2 teaspoon onion powder
zest of 1 lemon
1 tablespoon lemon juice
2 teaspoons cleaned and chopped fresh parsley
1 tablespoon honey
2 lemons, halved
1 head garlic cloves
1 to 2 tablespoons Tuscanini Extra-Virgin Olive Oil, as needed
1 teaspoon honey (optional, for Rosh Hashanah or for sweet roasted garlic)
Slice the top off the head of the garlic and set on a large piece of aluminum foil.
Drizzle oil and honey, if using, over the garlic, allowing the oil to cover the garlic completely. Wrap tightly with foil and place directly on a wire rack. Roast for 45 minutes, or until the garlic is softened. Remove from the oven to cool, and then squeeze the roasted garlic from the skins.
Preheat the oven to 400 degrees Fahrenheit.
Place red snapper in baking dish. Sprinkle with one teaspoon kosher salt and half a teaspoon black pepper.
In a skillet, heat oil over medium heat. Add breadcrumbs and stir while cooking. Reduce heat and add roasted garlic, paprika, onion powder, lemon zest, lemon juice, and remaining one teaspoon kosher salt and 1/8 teaspoon black pepper.
Cook until breadcrumbs are toasted, about two to three minutes. Remove from heat and add parsley.
Spoon the breadcrumb mixture over the fillets. Spread it out evenly and press onto the tops of the fillets. Drizzle with honey. Place lemon halves around the dish and in between fish fillets.
Cook for about 12 minutes, depending on the thickness of the fillets. The fish will be opaque and flake easily with a fork when done. Squeeze roasted lemon over fish just before serving. Can be made a few hours in advance and rewarmed.
Styling and Photography by Chay Berger
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