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Baked Hog Snapper w/ Garlic & Fresh Grated Parmesan

Posted by on Jan 17, 2012 in Captain's Kitchen, Recipe | 5 comments

Baked Hog Snapper w/ Garlic & Fresh Grated Parmesan

Last weekend we had a break in the weather, and it allowed us to get out to the reef to do some spear fishing. Joe and I managed to bring home a few hogfish and cooked them up for dinner.

The following recipe is quickly becoming one of my favorites and I have made it a few times over the last couple of weeks. While I didn’t make it out onto the water again this weekend, last night I pulled some yellowtail snapper out of the freezer (Caught a few months ago) and made it again. We had great results.

The recipe is really simple, and so delicious. Now, I know what you are all going to say when you see the recipe… butter makes everything delicious… and to be honest I agree, but there is so much more to this. The baked bread crumbs and the fresh grated parmesan add a crispiness and a punch that plays so well off the tenderness and the mildness of the fish. Being as pungent as parmesan can sometimes be I thought it may over power the fish. Not the case at all. I would say that the spice combination is mild enough to highlight the fish and not become too over powering. The fish should always be the highlight of the meal, especially when fresh, and with so many recipes today the fish becomes the vessel for the sauce or the spices. With this recipe that is not the case.

To complete the meal, the fish fillets were served over a bed of sautéed garlic asparagus with a sun dried tomato risotto on the side. Which all came together for a great meal, that felt like I had eaten in a five star restaurant rather than my kitchen.

Serves 2, Total cook time: 15mins


2 Hog Snapper fillets, 6-8 ounces each

4 Tablespoons butter
1 minced medium clove of garlic
2-3 mini sweet peppers
4 drops of Worcestershire sauce
1/2 teaspoon Creole or Cajun seasoning
1/8 teaspoon fresh ground pepper
2 teaspoons minced fresh parsley
1 teaspoon minced fresh chives
4 teaspoons bread crumbs
2 tablespoons fresh grated parmesan cheese




1.  Preheat the oven to 400degF

2.  In a skillet, melt the butter with the garlic, mini sweet peppers, Worcestershire sauce, Creole seasoning, pepper, parsley and chives.

3.  Bring it to a simmer for only a minute, just allowing the flavors to release.

4.  Place the Fillets in a buttered baking dish.

5.  Brush the fillets with the butter sauce, and herb mixture.

6.  Sprinkle the bread crumbs over the top of the fillet

7.  Pour the remaining sauce, peppers, and herbs over the top of the fillets.

8.  Grate the parmesan cheese on top of the fillets, put in the oven and let bake for about 12 minutes until the fish flakes easily and is no longer translucent.

Serve and Enjoy!


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  1. Kim F

    We frequent the Bahamas on our boat and always bring home hogfish that we spear. I have to say this is THE best recipe I have come across. It is so tastey yet doesn’t overpower the flavor of the fish. We will make this again and again! Def going to try it on yellowtail as well :) Thanks for sharing this! Delish!

  2. fullthrottlefishing

    i tried your recipe with some mutton snapper that i speared the other day and it was very good….. i have to say one of the best baked fish recipes i have had at home in a long time!!!! thank you for posting this recipe and i am going to try this with some other fish that i catch as a charter boat captain here in miami. i will let you know how they turn out, the only thing i have to say i thought could be changed would be a little less butter but that is just an opinion…… thanks again

    • Jordan

      Great, Glad you enjoyed it! I believe in the Paula Dean school of cooking, you can never have too much butter, but if you were looking for a healthier option less butter would work nicely too.

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