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Lemon Red Snapper with Herbed Butter

Lemon Red Snapper with Herbed Butter

A fragrant herbed butter and roasted lemon slices complement the sweet, nutty flavor of red snapper for a super-fresh dish. Complete the meal with colorful Sautéed Zucchini and Bell Peppers.Prep: 9 minutes; Cook: 13 minutes
Lemon Red Snapper with Herbed Butter

2 lemons
Cooking spray
4 (6-ounce) red snapper or other firm white fish fillets
¼ teaspoon salt
¼ teaspoon paprika
¼ teaspoon black pepper
2 tablespoons butter, softened
1 ½ teaspoons chopped fresh herbs (such as rosemary, thyme, basil, or parsley)
Fresh herb sprigs (optional)

Step 1 : Preheat oven to 200°.

Step 2 : Cut 1 lemon into 8 slices. Place slices, in pairs, on a rimmed baking sheet coated with cooking spray. Grate remaining lemon to get 1 teaspoon lemon rind; set aside. Reserve lemon for another use.

Step 3 : Place 1 fillet on top of each pair of lemon slices. Combine salt, paprika, and pepper; sprinkle evenly over fish. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Step 4 : While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.

Step 5 : Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired. Garnish with herb sprigs, if desired.




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