Baked Red Snapper

Source: dLife

Baked Red Snapper fillets topped with butter and almonds.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories	311.7
Total Carbs	3g
Dietary Fiber	0.5g
Sugars	0.2g
Total Fat	8.9g
Saturated Fat	2.3g
Unsaturated Fat	6.6g
Potassium	1,059.7mg
Protein	51.6g
Sodium	158.4mg
Dietary Exchanges 1 Fat, 7 Very Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb red snapper
4 tsp white all purpose flour
2 tsp olive oil
2 tbsp ground almonds
2 tsp Butter, unsalted
1 tbsp fresh lemon juice
1 pinch kosher salt (optional)
1 pinch black pepper (optional)

1 Start by preheating the oven to 375F. Rinse the fillets, and then dry them lightly between layers of paper towels. If desired, season the fillets with salt and peper. Then, sprinkle the fillets with flour on both sides.
2 Saute the fillets in olive oil in an ovenproof, nonstick skillet until they are nicely browned on both sides.
3 Combine the ground almonds and butter in a microwave-safe dish and microwave on high for 30 seconds, or until the butter is melted. Stir to combine, and then pour the almond-butter mixture and the lemon juice over the fillets.
4 Bake for 3 to 5 minutes, or until the almonds are nicely browned.

To give the fillets a nice taste, you may substitute the lemon juice and garnish each fillet with a slice of fresh lemon before baking.