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Lemon Sage Red Snapper

4 Red snapper fillets; 1/2" thick
1/2 ts Salt
1/4 ts Scallion; minced
1 ts Sage; crumbled
3 tb Butter
1/2 c Chicken broth


grease a shallow baking dish large enough to hold the fish in a single layer.

Season the fish on both sides with salt and pepper. Place in the prepared dish. Arrange the lemon slices over the fillets, sprinkle with scallion, then top with the sage. Dot with butter. Pour the broth into the dish.

Bake the fish, basting occasionally with the pan juices, for 10-12 minutes, or just until opaque at its thickest part when tested with a fork.

Transfer the fish to serving plates, spoon some of the pan juices over the fish, and serve right away.




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