What’s for dinner? Snapper with a Southern Accent

This dish, like all the other ones Conan and I make, was conceived at the supermarket and because we felt we wanted to eat something different. We’re standing at the seafood section, looking at all the fillets they had laid out and even considered the lobster (except they were really small and expensive). While we were staring at the fish, I was thinking to myself, “I wish I was in a Chinese supermarket and I could buy a live swimming fish and steam it in a wok.” Which is my most FAVOURITE way of preparing fish. Simple and super delicious. Anyway, we didn’t have that luxury here. Conan went for the trout, which I also love, but it almost felt like we always get trout, so I suggested snapper – and snapper it was! WOOT!

We have no idea how we’re going to make this fish, but Conan suggested maybe a breaded bake thing. I think he was remincing about some shake and bake commercial over the weekend and well, here we are at the supermarket shopping for ingredients to make breaded fish fillets.

We definitely cheated on this one because we actually bought bread crumbs that were “southern” – so pre-seasoned. Meh! I don’t need a huge tub of bread crumbs I’ll never use and we didn’t have bread at home.

In short, Conan patted the fish dry then patted the seasoned bread crumbs on the fish and baked it until it was crispy. He also paired it with some steammed beans, yams seasoned with some sweet spices (cinnimon, nutmeg) and of course, a lovely salad with some Macedonian-styled feta. YUMMM!!!!!