Lemon Red Snapper with Herbed Butter

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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)

DIRECTIONS

1. Preheat oven to 425°.

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.

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.

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

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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