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Red Snapper With Lemon Butter

3 lb. red Snapper Fillets
Salt and freshly ground pepper
1/4 cup vegetable oil
4 Tbsp. butter
2 Tbsp. lemon juice
4 slices lemon
2 Tbsp. chopped parsley

Dredge the fish lightly on both sides in flour, salt, and pepper. Heat the oil in a skillet and cook the fish until golden brown on both sides, 3-5 minutes, on a side. Do not over cook. The fish is done when the flesh flakes easily when tested with a fork.

Meanwhile, melt the butter and add lemon juice. Simmer briefly. Transfer the fish to a hot platter, pour the butter over it and garnish with lemon and parsley.

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