George Grall | United Cooperative Services

Dinner ready in under 15 minutes? Yes, please. Baked snapper served warm with a chili butter sauce is the ultimate weeknight dinner. Roast or steam vegetables while the fish bakes and have dinner ready in a snap.

4 red snapper fillets (6 ounces each)
½ cup (1 stick) butter, melted
2 tablespoons garlic powder
1 tablespoon chili powder
1 large lemon, cut into wedges
Parsley (optional)

1. Preheat oven to 425 degrees.

2. Generously coat a 9-by-11-inch pan with cooking spray and place snapper fillets in the pan.

3. Bake 15 minutes or until the fish flakes easily with a fork.

4. Combine melted butter, garlic powder and chili powder in a bowl and stir until well blended.

5. Drizzle butter mixture over fish and serve with lemon wedges and garnished with parsley, if desired.

Serves 4.