Baked Red Snapper with Herbed Butter
· 2 lemons
· Cooking spray
· 4 (6-ounce) red snapper or other firm white fish fillets
· ¼ teaspoon salt
· ¼ teaspoon paprika
· ¼ teaspoon black pepper
· 2 tablespoons butter, softened
· 1 ½ teaspoons chopped fresh herbs (such as rosemary, thyme, basil, or parsley)
· Fresh herb sprigs (optional)
Preheat the oven to 425 degrees.
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. Garnish with herb sprigs.
302 calories. 6g fat (4g saturated fat, 96mg cholesterol.) 293mg sodium, 6g carbohydrates (1g fiber, 1g sugar.) 45g protein.
Lower Fat: Recipe is lower in fat as is. However, using olive or avocado oil increases heart-healthy monounsaturated fat to 5g. Also, reduces saturated fat to 1g, reduces cholesterol to 80mg, and reduces sodium to 246mg.
Lower Carbohydrate: Recipe is lower in carbohydrates as is.
Lower Sodium: Recipe is lower sodium as-is. Omitting salt and using unsalted butter reduces sodium to 102mg.
Dairy-free: Substitute olive or avocado oil for butter. Increases heart-healthy monounsaturated fat to 5g. Also, reduces saturated fat to 1g, reduces cholesterol to 80mg, and reduces sodium to 246mg.
Gluten-free: Recipe is gluten-free as is.