Rating: 4 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

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

Recipe by Oxmoor House April 2009

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Read the full recipe after the video.

Recipe Summary test

prep:
9 mins
cook:
13 mins
total:
22 mins
Yield:
4 servings (serving size: 1 fillet and about 1 1/2 teaspoons herbed butter)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

223 calories; calories from fat 32%; fat 8g; saturated fat 4.1g; mono fat 1.9g; poly fat 1g; protein 34g; carbohydrates 2.9g; fiber 0.9g; cholesterol 75mg; iron 0.5mg; sodium 259mg; calcium 62mg.
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