FISH: If you like red snapper, this recipe should be satisfying to try.

BAKED RED SNAPPER WITH LEMON-HERB BUTTER:



1-1 ½ lb. red snapper fillets

2-3 lemons, cut into ¼-inch slices

salt and white pepper

lemon-herb butter:

½ cup butter, softened
2 tbsp .lemon juice
2 tbsp. each minced parsley chives & green onions



Combine butter with lemon juice and herb and shape into a 1 ½-inch log. Wrap with plastic wrap and chill in fridge until firm.

Preheat oven to 350 degrees F. Line a shallow ovenproof dish with a layer of lemon slices. Lay snapper fillets snugly in a single layer on top of the lemon. Season fillets with salt and pepper to taste. Put two ½-inch thick slices of lemon-herb butter on top of each fillet. Cover dish and transfer to oven.

Bake fish for 12 to 15 minutes, depending on thickness of the fillets. Check after 10 minutes for doneness. Fish is done if the flesh flakes with a fork. Do not overcook fish.

Serve each fillet topped with another slice of herb butter and the cooking juices if preferred.