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Easy Garlic Lemon Red Snapper

Chef.Foodie's picture
Ingredients
  Boneless skinless red snapper fillets/Boneless skinless rockfish / halibut fillets 12 Ounce (About 1/2 Inch Thick, 2 Fillets, 6 Ounce Each)
  Slivered almonds 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Garlic 3 Clove (15 gm), minced or pressed
  Lemon juice 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Paprika 1⁄4 Teaspoon
  Grated lemon peel 1⁄4 Teaspoon
  Lemon wedges 4
Directions

Rinse fish, pat dry, and set aside.
Spread almonds in a 9-inch pie pan and bake in a 375° oven until golden (about 5 minutes), stirring several times.
Remove almonds from pan and set aside.
Place butter in same pan and return to oven.
When butter is melted, stir in garlic, lemon juice, parsley, paprika, and lemon peel.
Add fish and turn to coat well, then bake until just opaque but still moist in thickest part; cut to test (about 10 minutes).
With a wide spatula, transfer fish to 2 dinner plates.
Spoon butter mixture from baking pan over fish; sprinkle with almonds.
Offer lemon wedges to squeeze over fish.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Healthy
Servings: 
2

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