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!