- 2 lbs red snapper fillet
- 1 cup sour cream
- Juice of 1/2 lemon
- 1 tablespoon fresh horseradish root, minced
- 1 tablespoon balsamic vinegar
- Preheat oven to 425°F.
- In a bowl, combine lemon juice, sour cream, horseradish and balsamic vinegar.
- Place the snapper fillets (1/2 lb. per person) in an oiled baking pan and spread with sour cream mix.
- Bake for 8 to 10 minutes or until fish flakes apart.