- 2 tablespoons butter
- 2 pounds red snapper fillets
- Salt and white pepper to taste
- 2 egg whites
- 2 tablespoons chopped fresh parsley
- Dijon mustard
- 1 teaspoon dried tarragon
- 3 tablespoons fresh bread crumbs
Preheat the oven to 375 degrees F (190 degrees C). Spread butter into the bottom of a 9×13 inch baking dish. Arrange fish fillets in a single layer over the bottom of the pan, and sprinkle with salt and pepper.
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Bake for about 12 minutes in the preheated oven. Meanwhile, whip egg whites in a clean dry bowl until stiff peaks form. Fold in the parsley, mustard and tarragon. Spread the egg white mixture over the fish in a layer about 1 inch thick. Sprinkle bread crumbs over the top.
Return to the oven, and bake for about 6 more minutes, or until meringue is golden, and fish flakes with a fork.