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Wild Snapper with Lemon Dill Butter

Posted by Josh Kaplan on
Wild Snapper with Lemon Dill Butter


2 wild snapper filets, 8 oz. each

Few handfuls of fresh dill, stems removed

1 lemon, sliced into thin rounds

4 tbsp salted butter

Kosher salt

If You Care Parchment Roasting Bags



  1. Preheat your oven to 425 degrees F or 220 degrees C.
  2. Season snapper filet with kosher salt on both sides.
  3. Place each filet of snapper (skin side down) into an individual If You Care Medium Non-Stick Parchment Roasting Bag seam side up on a rimmed baking sheet or roasting pan.
  4. On top of each filet, place 3-4 lemon slices, 2 tablespoons of butter, and a handful of fresh dill.
  5. Seal the bag by folding the open end upward as many times as possible.
  6. Bake for 15 minutes.
  7. Once snapper is cooked, remove from the oven and let the pouch sit for 5 minutes before digging in! To open the bag, carefully tear or cut with scissors, being careful of hot steam.
  8. Serve snapper with a fresh lemons and garnish with more fresh dill. Enjoy immediately alongside rice or fresh roasted veggies.


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