Roasted Red Snapper with Lemon Herb Butter

2 lemons
cooking spray
4 (6 oz) red snapper or other firm white fish fillets
¼ tsp. sea salt
¼ tsp. paprika
¼ tsp. black pepper, freshly cracked
2 Tbsp. butter, softened
1½ tsp. fresh herbs (such as rosemary, thyme, basil, or parsley), chopped
sprigs fresh herb (optional)

Preheat oven to 425°F.

Cut 1 lemon into 8 slices. Place slices, in pairs, on a rimmed baking sheet coated with cooking spray. Grate remaining lemon to get 1 teaspoon lemon rind; set aside.

Place 1 fillet on top of each pair of lemon slices. Combine salt, paprika, and pepper; sprinkle evenly over fish.

Bake for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.

Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired. Garnish with herb sprigs, if desired.