Recipe information
Yield
serves 4
Ingredients
Four 8-ounce red snapper fillets, 1/2 inch thick
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 cup chopped onions
1 chopped green bell pepper
1/2 cup (1 stick) butter
1 cup freshly grated Parmesan
Preparation
Season the fish with the salt, pepper, and Worcestershire sauce. Spread the onions and pepper in a 13 x 9 x 2-inch metal baking pan and place the fish on top. Dot the fish with butter. Bake in a 350-degree oven for 8 minutes, then baste with the pan juices. Cook for 8 minutes longer, basting again. Bake for a final 8 minutes, continuing to baste with the juices. Cover the fish with Parmesan and place under the broiler until the cheese browns. To serve, spoon the vegetables over the fish.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
