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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.
Put each breast, crumb side up, on the baking sheet. If thereâs any leftover topping, sprinkle it on top of the breasts and press down again so it sticks. 4. Put the chicken in the oven and roast until the cutlets are firm to the touch with little or no pink inside, 15 to 25 minutes, depending on thickness. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. To serve, transfer the cutlets to plates and serve with lemon.