Makes 4 servings
1 pound Red Snapper Fillets (4 – 4oz)
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1 cup breadcrumbs
1 teaspoon pumpkin-pie spice
1 teaspoon curry powder
1 teaspoon chili powder
½ teaspoon cinnamon
¼ teaspoon dried thyme
¼ teaspoon ground nutmeg
1/8 to ¼ teaspoon ground red pepper (optional)
Canola or Olive Oil Cooking Spray
- Preheat oven to 400˚.
- Place fillets on a baking sheet covered with parchment paper. Lightly spray fillets with cooking oil spray (or brush with 1 teaspoon olive oil). Sprinkle fillets with salt and black pepper. Combine breadcrumbs and spices in a small bowl or zip lock bag. Gently pat the breadcrumb mixture onto fillets to coat then spray fillets evenly with cooking spray (or drizzle with ½ teaspoon olive oil, each).
- Bake at 400˚ for 8 minutes or until fish flakes easily when tested with a fork.
- Garnish with parsley or watercress, if desired.