Creole Red Snapper

• 2 red snapper fillets, about 6 to 8 ounces each
• 4 tablespoons butter
• 1 medium garlic clove, pressed
• 3 -4 drops Worcestershire sauce
• 1/2 teaspoon creole seasoning
• 1 dash salt
• 1/8 teaspoon fresh ground black pepper
• 1 teaspoon minced fresh parsley
• 1 teaspoon chopped fresh chives (optional)
• 3 -4 tablespoons seasoned bread crumbs
• 2 tablespoons freshly grated parmesan cheese (optional)

1. Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.
2. 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 400u0b0 for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.
3. Serves 2.

red snapper, butter, garlic, creole seasoning, salt, fresh ground black pepper, parsley, fresh chives, parmesan cheese

Taken from www.food.com/recipe/creole-red-snapper-381647 (may not work)