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.