Ingredients (serves 2):

2 tablespoons unsalted butter
1 shallot, minced
2 teaspoons fresh lemon juice
2 tablespoons minced fresh parsley leaves
1 tablespoon drained bottled capers, minced
2 teaspoons finely chopped lemon pulp
1 teaspoon freshly grated lemon zest
two 1/2-pound red snapper fillets
one tomato diced
lemon slices for garnish

Cooking Directions:

Preheat oven to 350°F.

In a small skillet cook butter over moderate heat until it begins to brown and stir in shallot. Cook shallot until softened but not browned, about 2 minutes. Remove skillet from heat and stir in lemon juice.

In a small bowl stir together parsley, capers, lemon pulp, and zest.

Put snapper fillets in a jelly-roll pan, skin sides down, and sprinkle with salt and pepper to taste. Brush fillets with butter mixture and sprinkle with parsley mixture. Bake fillets in middle of oven until just cooked through, about 12 minutes, and garnish with lemon slices and diced tomatoes.