Red Snapper (Chinese-French Fusion)

• 2 (5 ounce) red snapper fillets
• 1 teaspoon ground paprika
• salt and ground black pepper to taste
• 3 tablespoons extra-virgin olive oil
• 4 thin slices lemon, or more to taste
• 1 large tomato, seeded and finely chopped
• 3 shallots, chopped
• 3 cloves garlic cloves, finely chopped
• 1 lemon, zested
• 1 teaspoon grated ginger
• 1/2 cup dry white wine
• 1 tablespoon butter

1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat red snapper fillets with paprika, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add red snapper; cook until browned, 1 to 2 minutes per side. Transfer to a large baking dish; top with lemon slices.
4. Combine tomato, shallots, garlic, lemon zest, and ginger in the skillet; cook and stir until fragrant, about 1 minute. Stir in white wine. Season with salt and pepper. Add butter; reduce heat and simmer for 2 to 3 minutes. Pour mixture over red snapper.
5. Bake in the preheated oven until red snapper flakes easily with a fork, 15 to 20 minutes.

red snapper, ground paprika, salt, extravirgin olive oil, thin slices lemon, tomato, shallots, garlic, lemon, ginger, white wine, butter

Taken from www.allrecipes.com/recipe/255441/red-snapper-chinese-french-fusion/ (may not work)