Lemon Red Snapper With Herb Butter – a delicious recipe with lemons, salt, paprika, black pepper, red snapper, cooking spray. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425 degrees.
2
Cut 1 lemon into 8 wedges. Grate rind of remaining lemon to measure 1 teaspoon; set aside. Reserve second lemon for another use.
3
Combine salt, paprika and pepper; sprinkle over fish. Arrange fish and lemon wedges on a rimmmed baking sheet coated with cooking spray (I cover the sheet with foil then spray for easy clean-up). Bake at 425 degrees for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4
While fish bakes, combine 1 teaspoon grated rind, butter and 1 1/2 teaspoons of fresh thyme in a small bowl.
5
Place fish on individual serving plates; top each fillet with herb butter. Garnish with lemon wedges and chopped fresh thyme, if desired.
68
kcal
Calories
6
g
Fat
6
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 lemons, 1/4 teaspoon salt, 1/4 teaspoon paprika, 1/4 teaspoon black pepper, and more.
Yes, Lemon Red Snapper With Herb Butter falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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