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Baked Cajun Red Snapper
Prep Time:
10 minutes
Cook Time:
20 minutes
4 servings

2 red snapper fillets (about 1 1/2 pounds)

2 medium tomatoes, thinly sliced

1 small white onion, thinly sliced

1 8 ounce carton sliced mushrooms

1 3 ounce tub H-E-B Great Catch cajun splash


Heat oven to 450 degrees. Spray a 9 x 13-inch baking dish with non-sti
ck spray.
Cut tomatoes into 1/4-inch thick slices. Slice onion thinly.
Cut each fillet into 2 portions. Lay fillets in baking dish, skin-side
down; drizzle splash over fish and season with salt and pepper. Lay t
omato slices around fish. Top fish and tomatoes with onions and mushro
oms. Season vegetables with salt and pepper.
Bake 15 to 20 minutes or until fish turns from translucent to opaque (
white) and just begins to flake when tested with a fork. Remove from o
ven and serve hot.

Nutritional Information

No Nutritional Information Available


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