For this particular meal I had planned salmon and Brussels sprouts. When I got to the store, Brussels sprouts were sold out and the salmon wasn't looking amazing. I quickly changed my game plan and substituted in snapper and asparagus. We rounded out the meal with a wild rice blend.
Inspiration from Lemon Red Snapper with Herbed Butter from Cooking Light
Ingredients
1 lemons
1 red snapper or other firm white fish fillet
dash of paprika
salt and black pepper
2 tablespoons butter, softened
1 1/2 teaspoons chopped fresh herbs (we used sage)
1/4 cup breadcrumbs
Directions
Preheat oven to 425°F. Zest lemon and then cut into 4-6 slices. Place filet on a baking sheet with cooking spray. Top the fish with olive oil, paprika, salt and pepper, and lemon slices.
Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. We bake until an internal temperature reaches 140F.
Meanwhile, combine lemon zest, softened butter, herbs, and breadcrumbs in a small bowl.
To serve top fish with the herbed butter. Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired. Garnish with herb sprigs, if desired.
We baked the asparagus alongside the fish in the same oven!
Cat naps
Sounds like a perfect meal. Those cats!
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