Lemon Red Snapper with Herbed Butter

Oxmoor House
Lemon Red Snapper with Herbed ButterRecipe
Photo: Oxmoor House
A fragrant herbed butter and roasted lemon slices complement the sweet, nutty flavor of red snapper for a super-fresh dish. Complete the meal with colorful Sautéed Zucchini and Bell Peppers.

Prep: 9 minutes; Cook: 13 minutes

4 servings (serving size: 1 fillet and about 1 1/2 teaspoons herbed butter)


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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)


Prep: 9 Minutes
Cook: 13 Minutes

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.

Created date

April 2009

Nutritional Information

Calories 223
Caloriesfromfat 32 %
Fat 8 g
Satfat 4.1 g
Monofat 1.9 g
Polyfat 1 g
Protein 34 g
Carbohydrate 2.9 g
Fiber 0.9 g
Cholesterol 75 mg
Iron 0.5 mg
Sodium 259 mg
Calcium 62 mg