Red Snapper with Lemon Butter

Name: Red Snapper with Lemon Butter
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 600 g Red snapper fillets; 60 g Flour; 80 g Butter; 45 g Lemon juice; 10 g Parsley; 5 g Salt; 2 g Black pepper; 30 ml Olive oil

Red Snapper with Lemon Butter · ready in 18 min · 4 servings · 420 kcal per serving · easy · 8 ingredients

Tender pan‑seared red snapper with a crisp golden crust, finished in a silky lemon butter sauce that is bright, rich, and beautifully balanced.

Prep: 10 min
Cook: 8 min
Total: 18 min
Serves: 4
kcal: 420
Difficulty: easy

American Mediterranean Main dishes Quick (30 min or less)High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gRed snapper fillets
60 gFlour
80 gButter
45 gLemon juice
10 gParsley
5 gSalt
2 gBlack pepper
30 mlOlive oil

Equipment

stovetop, chef knife, cutting board, plate, shallow dish, skillet, spatula

Instructions

Prep ingredients
Gather red snapper fillets, flour, salt, pepper, butter, lemon juice, and parsley, and set out a shallow dish, skillet, spatula, and plate. · 3 min
What to look for: light, even flour coating
Flour the fish
Coat the red snapper fillets lightly in the flour mixed with salt and black pepper, shaking off any excess. · 5 min
What to look for: evenly dusted
Pan-fry snapper
Heat olive oil in a skillet over medium-high heat, then cook the floured snapper fillets until browned on both sides. · 6 min
When it is done: Fish should flake easily and reach 63°C or 145°F internally.
Keep fish warm
Transfer the cooked snapper fillets to a plate and keep them warm while you make the sauce. · 2 min
What to look for: butter melted and lightly bubbling
Make lemon butter
Add butter and lemon juice to the same skillet and let them melt and simmer gently over medium heat. · 1 min
What to look for: butter melted and glossy
Sauce and serve
Pour the lemon butter sauce over the snapper fillets and sprinkle with chopped parsley before serving. · 1 min
What to look for: sauce glistening

Nutrition (per serving)

kcal	420
Protein	38 g
Carbohydrates	9 g
of which sugars	0 g
Fat	26 g
of which saturated	11 g
Fibre	1 g
Sodium	520 mg

Nutri-ScoreC

Allergens

Contains: fish, gluten, milk

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended

Ingredient substitutions

Red snapper fillets

sea bass fillets: Choose similar thickness for even cooking
tilapia fillets: Handle gently as tilapia flakes easily

Flour

rice flour: Produces a lighter, crisp crust
cornstarch: Use sparingly to avoid gumminess

Butter

olive oil: Use extra virgin for best aroma
ghee: Higher smoke point than butter

Lemon juice

lime juice: Adds sharper acidity

Parsley

chives: Provides mild onion note
dill: Pairs well with lemon and fish