Lemon Sage Red Snapper
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
red snapper fillets
1/2 inch thick |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
scallions, spring or green onions
minced |
|
| 1 | teaspoon |
sage
crumbled |
*
|
| 3 | tablespoons |
butter
|
|
| ½ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
red snapper fillets
1/2 inch thick |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
scallions, spring or green onions
minced |
|
| 5 | ml |
sage
crumbled |
*
|
| 45 | ml |
butter
|
|
| 118 | ml |
chicken broth
|
|
Directions
Heat the oven to 350℉ (180℃).
Lightly grease a shallow baking dish large enough to hold the fish in a single layer.
Season the fish on both sides with salt and pepper.
Place in the prepared dish.
Arrange the lemon slices over the fillets, sprinkle with scallion, then top with the sage.
Dot with butter.
Pour the broth into the dish.
Bake the fish, basting occasionally with the pan juices, for 10 to 12 minutes, or just until opaque at its thickest part when tested with a fork.
Transfer the fish to serving plates, spoon some of the pan juices over the fish and serve right away.
