Lemon Red Snapper with Herbed Butter

So I am a really big fan of fish and my fiance is becoming more and more of a fan. Every time we go to Stew Leonard's for our grocery shopping we like to try a new fish from their fresh market. This time it was red snapper. We've both tried it in a few restaurants, but this was our first time making it at home. My fiance wanted to get the whole red snapper, but I was too intimidated by it for my first time making red snapper. We went with the filet.

One thing I really love about fish is that it cooks really quickly. Another thing I really like about it is most recipes are very simple because the fish takes on the flavors of spices, lemon and butter very easily. This recipe is a great one because you probably already have everything in your kitchen. This recipe comes from My Recipes

Ingredients:

• 2 lemons
• Cooking spray
• 4 (6-ounce) red snapper or other firm white fish fillets
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 2 tablespoons butter, softened
• 1 1/2 teaspoons chopped fresh herbs (such as rosemary, thyme, basil, or parsley)
• Fresh herb sprigs (optional)

Instructions:

1.  Preheat oven to 425°.
2.  Cut 1 lemon into 8 slices. Place slices, in pairs, on a rimmed baking sheet coated with cooking spray. Grate remaining lemon to get 1 teaspoon lemon rind; set aside. Reserve lemon for another use.
3. Place 1 fillet on top of each pair of lemon slices. Combine salt, paprika, and pepper; sprinkle evenly over fish. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.
5. 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.