Ingredients:

  • 4 (6 oz) Red Snapper Fillets
  • 1 tsp Kosher Salt
  • 1/2 tsp Fresh Cracked Black Pepper
  • 4 tbsp Unsalted Butter, melted
  • 3 cloves Garlic, minced
  • 1 large Lemon, zested and juiced
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika

Instructions:

  1. Pull your 4 (6 oz) Red Snapper or Redfish Fillets out of the fridge about 15 minutes before you plan to cook. Note: Cold fish in a hot pan causes the muscle fibers to seize, resulting in a tough texture. Pat them completely dry with paper towels until the skin feels tacky.
  2. In a small bowl, whisk together the 4 tbsp melted butter, 3 minced cloves of garlic, 1 tsp dried oregano, and 1/2 tsp smoked paprika. Squeeze in the juice of your large lemon and stir in the zest. You’ll notice the butter start to thicken slightly as the acid from the lemon reacts with the fats.
  3. Preheat your oven to 400°F. Place the fillets on a parchment lined tray and season both sides with the 1 tsp kosher salt and 1/2 tsp black pepper. Pour the lemon garlic butter mixture over the fish, ensuring every inch is coated. Bake for 10 to 12 minutes until the thickest part of the fish is opaque and flakes easily.
  4. Switch the oven to broil for the final 60 seconds. Watch closely as the butter begins to bubble and the garlic bits turn a light golden brown. Note: This creates a concentrated flavor crust without overcooking the delicate interior. Remove from the heat and let the fish rest for 3 minutes before serving to allow the juices to redistribute.