How long to bake red snapper at 400

degreesThis is a recipe for baking red snapper at 400 degrees Fahrenheit. This is the perfect dish to serve on a hot summer day, and it's so easy to make. The cooking time will vary depending on the size of your fish

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Essence, recipe follows

Reading: How long to bake red snapper at 400

12 skinny slices lemon, seeds eliminated

1/4 cup good-quality extra-virgin olive oil

Rice Pilaf, for serving, recipe follows

Tomato Water, recipe follows, non-obligatory

Chiffonade contemporary basil, for garnish

20 (1/4-inch thick) slices Roma tomatoes (advisable: Romanita tomatoes)

1/4 cup chiffonade contemporary basil leaves, plus extra for garnish, if desired

1/2 cup julienned candy onions

1/4 cup pitted and sliced kalamata olives

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1 teaspoon salt

1/2 teaspoon freshly floor black pepper, plus extra to style

4 (4 to 6-ounce) skin-on purple snapper fillets

Emeril’s ESSENCE Creole Seasoning (additionally known as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Rice pilaf:

Read more: How long to bake small potatoes at 400

2 tablespoons unsalted butter

3/4 cup chopped yellow onions

1 cup long-grain white rice

1 3/4 cups canned low-sodium hen broth, or hen inventory

1/2 teaspoon salt

2 tablespoons thinly sliced inexperienced onions, non-obligatory

Tomato Water:

1 massive heirloom tomato, roughly chopped

Few sprigs contemporary parsley

Few sprigs contemporary basil

Further-virgin olive oil

Kosher salt and freshly floor pepper

Read more: How long to bake brussel sprouts at 375

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