Easy Garlic Lemon Red Snapper
|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|
|Garlic||3 Clove (15 gm), minced or pressed|
|Lemon juice||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Grated lemon peel||1⁄4 Teaspoon|
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.