Red Snapper with Garlic-Lemon-Dill Butter

Robust ocean fish seeks tangy, buttery garnish for epicurean adventure. This garnish works well on most types of fish, but it was hatched using red snapper because I had a lemon and a single sprig of dill that needed to be used and the red snapper was the best looking fresh fish in the case. I've done Alaskan sockeye salmon the same way to good effect. Pairs well with pasta or rice, shown with my go-to Fettuccine with Sweet Pepper-Cayenne Sauce from this site, and fresh vegetables.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 381 Calories

Ingredients

• 3 tablespoons butter
• 1 lemon, juiced
• salt and freshly ground black pepper to taste
• 2 cloves garlic cloves, minced
• 4 (4 ounce) red snapper fillets
• 1 sprig fresh dill, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

Place red snapper filets on the prepared baking sheet, skin side down.

Step 3

Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.

Step 4

Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.

Step 5

Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.