Parmesan-Crusted Snapper with a Baby Arugula and Cherry Tomato Salad | Emerils.com

Name: Parmesan-Crusted Snapper with a Baby Arugula and Cherry Tomato Salad | Emerils.com
Ingredients: ½ cup panko breadcrumbs; ½ cup Italian breadcrumbs; 1 cup finely grated plus 1/3 cup shaved Parmigiano-Reggiano cheese; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh basil; 1 ½ teaspoons chopped fresh oregano; ¾ teaspoon Emeril’s Original Essence or Creole seasoning; ½ cup all purpose flour; Salt and freshly ground black pepper; 2 eggs; 2 cups Tomato Sauce, for serving; Six 4-ounce portions red snapper fillets (skin removed); Vegetable oil or a combination of vegetable oil and olive oil, as needed for frying; 1 to 2 tablespoons unsalted butter; 5 ounces baby arugula; 1 cup cherry or grape tomatoes, halved; 1 lemon, halved; Extra virgin olive oil, to taste

www.emerils.com

An Italian twist on the New Orleans style of panéed meat, this parmesan-crusted snapper knocks it out of the park!

View Original

Share this recipe:

Ingredients

½ cup panko breadcrumbs
½ cup Italian breadcrumbs
1 cup finely grated plus 1/3 cup shaved Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 ½ teaspoons chopped fresh oregano
¾ teaspoon Emeril’s Original Essence or Creole seasoning
½ cup all purpose flour
Salt and freshly ground black pepper
2 eggs
2 cups Tomato Sauce, for serving
Six 4-ounce portions red snapper fillets (skin removed)
Vegetable oil or a combination of vegetable oil and olive oil, as needed for frying
1 to 2 tablespoons unsalted butter
5 ounces baby arugula
1 cup cherry or grape tomatoes, halved
1 lemon, halved
Extra virgin olive oil, to taste