Baked Red Snapper
This simple technique of dipping fish in seasoned flour and butter produces the most rewarding results and you will see this is a technique I use often as a base for many baked fish recipes. On this occasion I have used Red Snapper Fillets, but I have used many other white fish fillets, one notable example is that whilst working on a ship in South Africa we served Grilled Kingklip and I have to tell you Kingklip is a fish like no other, pure white flesh and no bones, it is truly beautiful,
If your ship ever calls into Cape Town on a voyage Kingklip is definitely a fish you want to add to your commodity list.
So weather you are dealing with one of the most desirable fish in the world or any boneless skinless fish fillet this technique will always produce a first class result.