Sunday, October 24, 2010

Red Snapper with Herbed Butter


We dined on fish and fresh veggies tonight. I roasted 6 oz. snapper fillets on two slices of fresh lemon which did a nice job of delicately flavoring the fish. I sprinkled a mixture of salt, paprika and black pepper over the fillets before popping them in a 425 degree oven for 13 minutes.

While the fish was in the oven I sauteed a chopped zucchini, a mixture of red, yellow, and green bell peppers, and a minced clove of garlic in a little olive oil.

Once the fish came out of the oven it was topped with an herb butter; 1 tablespoon butter, fresh chopped basil and parsley with lemon zest.

This dinner was very good and we felt that we were eating extremely healthy!

1 comment:

  1. Yay! You're back and blogging again!! LOVE IT!

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