Lemon Red Snapper with Herbed Butter

By á-5264

223 calories
34 G protein
2.9 G carbs
.9 G fiber

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)

Preparation

Step 1

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.