Lemon red snapper with herbed butter from Cooking Light Fresh Food Fast: Over 280 Incredibly Flavorful Recipes (page 210) by Cooking Light Magazine

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Accompaniments: Sautéed zucchini and bell peppers

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other firm white fish fillets for red snapper fillets.

  • jhallen on January 03, 2023

    This was ok - it was easy but nothing particularly special about it either.

  • MBGirl on March 28, 2020

    This is a nice recipe. I used tilapia and it worked out great. Very easy.

  • EdM on July 30, 2019

    Easy (baking on lemon slices is a terrific idea), and good flavor enhancement to plain snapper if using fresh herbs - thyme plus one or two others.

  • mharriman on November 29, 2018

    I liked this lightly seasoned snapper recipe. There was just enough paprika, salt and pepper to let the snapper shine. My lemon zest and herbed softened butter didn’t melt on the fish after baked, though. I had to brush it over the fish a couple times. My cooking time was a full 22 minutes for one 16 ounce snapper fillet. It was raw on the inside at 13 minutes. I served it with roasted brussels sprouts rather than zucchini because that’s what I had in my fridge.

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