This is a perfect weeknight meal, because the fish cooks in about 15 minutes and the hands-on time is pretty minimal. The only thing that took a bit longer for me is that I wanted to roast butternut squash to go with it, and that is a very hands-off side dish once it hits the oven.
My favorite part of this recipe is the herbed butter. The recipe states to use whatever fresh herb appeals to you, I went with dill... it's always complimentary for fish and lemon, so that was an easy one. Once the fish is served, you place a portion of the butter on the top and it melts into the fish.... oh yeah... just enough butter and herbs to add tons of flavor!
Everyone enjoyed this meal, and it's a definite make-again for us. Go ahead, give it a try... you know fish is good for you!
Red Snapper with Herbed Butter
Adapted slightly from Cooking Light's Fresh Food Fast
- 3 lemons
- cooking spray
- 4 (6 ounce) red snapper fillets (or other firm whitefish)
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 tablespoons butter (at room temperture or at least softened)
- 1 1/2 teaspoons fresh dill - chopped
- Preheat oven to 425 degrees and cover a rimmed baking sheet with aluminum foil.
- Cut 2 lemons into 8 slices - about 1/4 inch each. Place the slices on the rimmed baking sheet - two at a time for each fish fillet.
- Grate lemon zest from the remaining lemon - and set aside.
- Place one fillet on top of two slices of lemon on the baking sheet. Combine the salt, paprika and black pepper. Sprinkle the mixture evenly on each fillet - using fingers to spread across each fillet to make sure they are covered.
- Bake the fish for 13 minutes or until it flakes easily with a fork.
- While the fish is baking, combine the butter, lemon zest and fresh dill in a small bowl.
- Once fish is done, top each fillet with an equal portion of the herbed butter and allow to melt into the fish.
- Serve immediately.
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