Baked Red Snapper
Red Snapper fillets make for a delicious meal any time of year. The secret is light seasoning and a buttery coating. And it will actually taste good even if it’s been frozen, if you know how to pack it.
Red Snapper, skin removed
about 3-4 fillets
freshly squeezed, about ½ lemon
½ to 1
lemon wedges, tartar sauce, parsley springs
Preheat oven to 350° F.
Finely chop onion.
Grease the cooking dish with butter (or other cooking spray) and place fish in dish.
Melt ¼ cup butter, then add lemon juice, onion, salt, pepper and paprika.
Carefully pour butter mixture over the fish, and completely coat top of fish.
Place in oven and bake until flesh separates easily with a fork (25 to 35 minutes, depending upon thickness of filets).
OPTIONAL: cut remaining ½ lemon into wedges and trim parsley sprigs for garnish.
Serve with rice or a potato and a fresh vegetable such as ears of corn or steamed broccoli. Add garnishes, such as lemon wedges and parsley sprigs.
fish, Red Snapper, seafood