Lemon Red Snapper With Herb Butter

• 2 lemons
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 4 (6 ounce) red snapper
• cooking spray
• 2 tablespoons butter, softened
• 1 1/2 teaspoons chopped fresh thyme
• chopped fresh thyme (optional)

1. Preheat oven to 425 degrees.
2. Cut 1 lemon into 8 wedges. Grate rind of remaining lemon to measure 1 teaspoon; set aside. Reserve second lemon for another use.
3. Combine salt, paprika and pepper; sprinkle over fish. Arrange fish and lemon wedges on a rimmmed baking sheet coated with cooking spray (I cover the sheet with foil then spray for easy clean-up). Bake at 425 degrees for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. While fish bakes, combine 1 teaspoon grated rind, butter and 1 1/2 teaspoons of fresh thyme in a small bowl.
5. Place fish on individual serving plates; top each fillet with herb butter. Garnish with lemon wedges and chopped fresh thyme, if desired.

lemons, salt, paprika, black pepper, red snapper, cooking spray, butter, thyme, fresh thyme

Taken from www.food.com/recipe/lemon-red-snapper-with-herb-butter-418919 (may not work)