Oh you guys, I love using my herb garden. When Lee brought home a bag full of fresh snapper fillets from the beach this weekend, I thought “must. use. fresh. herbs!” I picked some fresh basil and decided to whip up a lemony, creamy butter sauce. YUM!
We have been eating fish all week but we really don’t get sick of it, and I love to find new ways to prepare it. After snapper tacos (a staple for us) and then a failed ceviche (any tips, please send my way!), I decided to do a simple yet elegant baked version. I blended up some fresh basil from the garden in the food processor along with some shallots, garlic, salt, pepper, butter, cream and lemon juice. The result was simply divine and made me finally embrace that summer is upon us (that plus the near-100°F degree weather yesterday).
This recipe would work well with any thin fish filet (tilapia, halibut, sea bass).
Lemon Basil Snapper
- 1 pound snapper fillets skinless and boneless
- 3/4 cup basil fresh, packed
- 2 cloves garlic
- 1 small shallot
- 4 tablespoons unsalted butter melted
- 1/4 cup heavy cream
- 1 and 1/2 tablespoon fresh lemon juice
Preheat oven to 400°F.
Season fish with salt and pepper and place in oven-proof baking dish.
In a food processor, pulse basil, garlic, shallot, salt and pepper a few time until combined. Slowly add in melted butter, cream and lemon juice until well combined. Spread mixture on top of fish evenly.
Bake, uncovered, for 15-20 minutes, until fish is cooked through (if you are using individual fillets, this will take less time).
Garnish with more basil and lemon wedges, and spoon additional sauce over fish to serve.