Snapper Romano Recipe
Parmesan-crusted Gulf snapper, jumbo lump crab, penne all’Amatriciana
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Make the Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sauté until fragrant. Add crushed tomatoes, salt, black pepper, and cook for about 10 minutes. Stir in chopped basil, and remove from heat.
- 3
Prepare the Snapper
Preheat the oven to 400°F (200°C). Pat the snapper fillets dry and season with salt and black pepper. In a shallow dish, spread the grated Parmesan cheese evenly. Dredge each fillet in the cheese, pressing to adhere.
- 4
Cook the Snapper
In a large oven-safe skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the coated snapper fillets and cook for about 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes until the fish is cooked through.
- 5
Combine and Serve
In a large serving bowl, toss the cooked penne pasta with the tomato sauce. Serve the pasta topped with the Parmesan-crusted snapper and jumbo lump crab meat. Garnish with lemon wedges and additional basil if desired.