Herb crusted snapper with fresh avocado salsa

Total Time:  40 minutes
Makes: 4 servings
 

Ingredients

  • 2 lbs. fresh snapper fillet  
              (or any mild flaky variety)
  • 1 cup panko breadcrumbs 
  • 1 Tbsp. fresh or dried thyme
  • 1 Tbsp. fresh or dried parsley
  • 1 tsp. garlic salt
  • 2 tbsp. unsalted butter, melted
  • Zest of one lemon
  • Salt and pepper
  • Cooking spray

Salsa:

  • 2/3 cup of frozen corn, defrosted
  • 1 ripe avocado, diced
  • 1 large tomato, seeded and diced of one lemon (zested)
  • 1 garlic clove, minced
  • ¼ cup fresh cilantro, chopped
  • Dash of olive oil
  • Salt and pepper

Directions

Pre-heat your oven to 350 degrees.  Combine the panko with thyme, parsley, garlic salt, melted butter and lemon zest.  Lightly season the fish with salt and pepper, then gently press some of the crumb mixture onto one side of each fillet and place on a baking pan coated with cooking spray.  Bake in the oven for about 20 minutes, or until the coating is a nice golden brown.

To make the salsa, heat a non-stick frying pan over medium high and lightly char the corn.  Combine the avocado, tomato, corn, lemon juice and garlic and toss gently, then add a dash of olive oil and season with salt and black pepper.  Just before serving with the fish, fold in the chopped cilantro.

Recipe created by Personal Chef Michi Harris