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Place the snapper in the lightly oiled roasting pan. Bake in the oven for 10 to 15 minutes per inch of thickness at the thickest part of the fish.The fish is done when the flesh is fully opaque and flakes easily with a fork, or the internal temperature reaches 145 F.lace the snapper in the lightly oiled roasting pan. Bake in the oven for 10 to 15 minutes per inch of thickness at the thickest part of the fish.
For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart. Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese. Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open.