Lemon Red Snapper With Herbed Butter

1. 1

   Preheat oven to 425u00b0.

2. 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. 3

   Place 1 fillet on top of each pair of lemon slices. Combine salt, paprika, and pepper; sprinkle evenly over fish. Bake at 425u00b0 for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

4. 4

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

5. 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.

6. 6

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7. 7

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* Per serving · 4 servings · Values may vary.

No additional tips available.