Lemon Red Snapper With Herbed Butter
From elgourmand2 8 years agoIngredients
- • Four 6-8 oz. red snapper or other firm white fish fillets. shopping list
- • 2 large lemons. shopping list
- • 1 Tbs. olive oil. shopping list
- • ¼ tsp. salt. shopping list
- • ¼ tsp. smoked paprika. shopping list
- • ¼ tsp. FG black pepper. shopping list
- • 2-3 Tbs. butter, softened. shopping list
- • 1 1/2 tsp. finely chopped fresh herbs of choice, such as rosemary, thyme, basil, parsley, etc. shopping list
- • Fresh herb sprigs (optional). shopping list
How to make it
- 1. Preheat oven to 425° F. (220° C).
- 2. Cut 1 lemon into 8 slices. Place slices, in pairs, on a rimmed baking sheet you’ve brushed with olive oil. Grate remaining lemon to get 1 tsp. lemon zest; set aside. Reserve lemon for lemonade.
- 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 12-13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness; DO NOT OVERCOOK!
- 4. While fish bakes, combine reserved lemon zest, softened 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.
- 6. Garnish with herb sprigs, if desired.
- I sautéed a mixture of zucchini, red bell pepper, broccoli florets and Enoki mushrooms in butter and steamed some Basmati rice as sides. A 2012 Babich Sauvignon Blanc from NZ was perfect.
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