Lemon Red Snapper with Herbed Butter

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

Ingredients:

1. SeasTheDay Red Snapper Fillet (~ 200 g)
2. 2 lemons
3. Cooking spray
4. ¼ teaspoon salt
5. ¼ teaspoon paprika
6. ¼ teaspoon black pepper
7. 2 tablespoons butter, softened
8. 1 ½ teaspoons chopped fresh herbs (such as rosemary, thyme, basil, or parsley)
9. Fresh herb sprigs (optional)

Directions:

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 fillet on top of the 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  fillet with herbed butter, spreading to melt, if desired. Garnish with herb sprigs, if desired.