2 red snapper fillets, about 6 to 8 ounces each
4 tablespoons butter
1 medium clove garlic, pressed or minced
3 or 4 drops Worcestershire sauce
1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt
1/8 teaspoon fresh ground black pepper
1 to 2 teaspoons minced fresh parsley
1 teaspoon snipped fresh or frozen chives, optional:
3 to 4 tablespoons plain or seasoned bread crumbs
2 tablespoon freshly grated parmesan cheese, optional
Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.
In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors.
Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400? for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.