Herb-Crusted Pan Seared Red Snapper with Lemon Butter Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Red Snapper with Lemon Butter Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Red Snapper with Lemon Butter Sauce

Enjoy a delicate, herb-crusted red snapper fillet perfectly pan-seared to a golden finish and drizzled with a zesty lemon butter sauce. This dish is complemented by a side of tender steamed asparagus, making it a light yet satisfying meal with a burst of fresh flavors.

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NUTRITION

339kcal
Protein
35g
Fat
18.5g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Red Snapper Fillet

1 tsp Olive Oil

1 tbsp Unsalted Butter

2 tbsp Fresh Herbs (Parsley, Thyme, Dill)

2 tbsp Lemon Juice & Zest

1 clove Garlic, minced

1 cup Asparagus

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the red snapper fillet dry with paper towels and season both sides with salt and pepper.

  • 2

    In a small bowl, combine chopped fresh herbs, lemon zest, and a pinch of salt. Press this mixture onto the flesh side of the snapper to form the herb crust.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Carefully add the snapper, herb side down, and pan-sear for about 3-4 minutes until the crust is golden and crisp.

  • 4

    Flip the fillet gently and cook for an additional 3-4 minutes, or until the fish is opaque and flakes easily with a fork.

  • 5

    In a small saucepan, melt unsalted butter over low heat. Add the minced garlic and let it cook for about 30 seconds. Stir in lemon juice to create the lemon butter sauce; keep warm on low heat.

  • 6

    Meanwhile, steam the asparagus until tender, about 3-4 minutes. Season lightly with salt and pepper.

  • 7

    Plate the red snapper alongside the steamed asparagus and drizzle the lemon butter sauce over the fish.

  • 8

    Serve immediately and enjoy the fresh, zesty flavors.

Herb-Crusted Pan Seared Red Snapper with Lemon Butter Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Red Snapper with Lemon Butter Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Red Snapper with Lemon Butter Sauce

Enjoy a delicate, herb-crusted red snapper fillet perfectly pan-seared to a golden finish and drizzled with a zesty lemon butter sauce. This dish is complemented by a side of tender steamed asparagus, making it a light yet satisfying meal with a burst of fresh flavors.

NUTRITION

339kcal
Protein
35g
Fat
18.5g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Red Snapper Fillet

1 tsp Olive Oil

1 tbsp Unsalted Butter

2 tbsp Fresh Herbs (Parsley, Thyme, Dill)

2 tbsp Lemon Juice & Zest

1 clove Garlic, minced

1 cup Asparagus

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the red snapper fillet dry with paper towels and season both sides with salt and pepper.

  • 2

    In a small bowl, combine chopped fresh herbs, lemon zest, and a pinch of salt. Press this mixture onto the flesh side of the snapper to form the herb crust.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Carefully add the snapper, herb side down, and pan-sear for about 3-4 minutes until the crust is golden and crisp.

  • 4

    Flip the fillet gently and cook for an additional 3-4 minutes, or until the fish is opaque and flakes easily with a fork.

  • 5

    In a small saucepan, melt unsalted butter over low heat. Add the minced garlic and let it cook for about 30 seconds. Stir in lemon juice to create the lemon butter sauce; keep warm on low heat.

  • 6

    Meanwhile, steam the asparagus until tender, about 3-4 minutes. Season lightly with salt and pepper.

  • 7

    Plate the red snapper alongside the steamed asparagus and drizzle the lemon butter sauce over the fish.

  • 8

    Serve immediately and enjoy the fresh, zesty flavors.