Lemon Herb Snapper

1/4 cup organic pastured, unsalted butter

2 tablespoons fresh thyme leaves

1/4 teaspoon sea salt

Four 4-ounce wild-caught snapper filets

8 thin lemon slices

Preheat the oven to 400°F.

Mix together the butter, thyme, salt, and pepper in a small bowl and set aside.  

Place the snapper on a parchment-lined rimmed baking sheet.  Rub each fillet with some of the butter mix and top each with 2 lemon slices. 

Bake for 12 to 15 mins, or until desired doneness.