Lemon Red Snapper with Herbed Butter
Written by Bruce on 24 July 2020
Ingredients:
- 2 lemons
- Cooking spray
- 4 (6-ounce) red snapper or other firm white fish fillets
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 tablespoons butter, softened
- 1 1/2 teaspoons chopped fresh herbs (such as rosemary, thyme, basil, or parsley)
- Fresh herb sprigs (optional)
Preheat oven to 425°.
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.
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.
While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.
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.
Yummy !!!