Captain George LaBonte’s Baked Snapper

Whew! We just returned today from a trip to Jupiter, Florida to visit our friends George and Tracey LaBonte. The high winds prevented us from fishing off-shore; however, we were able to snook fish a little in the inlet. And the guys wade-fished for trout a couple of mornings with some luck.

Even though the fishing was less than desirable, the cuisine in Florida, specifically at the LaBonte house, was delicious! George is the master cook of saltwater fish. He has the ability to pair most any type of saltwater fish with just the right ingredients to create exquisite flavors!

The evening we arrived in Florida, George and Tracey prepared the dish you see pictured above. Baked snapper served with rice, asparagus and bread. I asked for the recipe and below is what George sent:


Captain George LaBonte’s Baked Snapper

Coat snapper filets in olive oil. Add minced Garlic to taste, Salt, Pepper, Dill, and Capers, and a good squirt of Lemon Juice. Let stand for about an hour in fridge. Arrange in baking dish and cover top with Panko crumbs or Italian seasoned bread crumbs and grated cheese. Spray top of crumbs with cooking spray (olive oil). Bake at 400°F for 20 minutes and finish off under broiler to brown and crisp up the crumbs. Squirt some more lemon juice on fish before serving.


If you don’t have access to snapper, this recipe would probably work for any white fish…freshwater or saltwater. I hope you all enjoy. Thanks so much George and Tracey for your hospitality!


**Weekly Tip: When freezing fish, chicken, deer, or any other solid (non-ground) meat, I usually place meat in a ziplock freezer bag, fill with water (ensuring that all portions of the meat are submersed), and then freeze. Your meat will keep longer and will likely not freezer burn.