Baked Red Snapper with Sour Cream Sauce


  • 2 lbs red snapper fillet
  • 1 cup sour cream
  • Juice of 1/2 lemon
  • 1 tablespoon fresh horseradish root, minced
  • 1 tablespoon balsamic vinegar


  1. Preheat oven to 425°F.
  2. In a bowl, combine lemon juice, sour cream, horseradish and balsamic vinegar.
  3. Place the snapper fillets (1/2 lb. per person) in an oiled baking pan and spread with sour cream mix.
  4. Bake for 8 to 10 minutes or until fish flakes apart.