Preheat your oven to 375 degrees F.

Brush the snapper fillets with olive oil. If desired, add a dash of salt. Place a small piece of parchment paper on top of a large sheet of foil, and lay the fillet on the parchment paper. Arrange the sliced ginger root over of the fillets; optional herbs may be added as desired. Sprinkle the butter pieces over the fillets. Top the fillets with sliced lemon and pour the remaining olive oil and water. Gather the edges of the foil to fold over and envelop the fillet. Crimp the edges to seal. Transfer the wrapped snapper fillet to a baking tray before placing at the middle rack of your preheated oven. Bake for about 12 minutes. Steam your favorite vegetables (1 cup = 1 carb).

Lemon Sauce:
In a sauce pot over low heat, melt the butter or heat the olive oil. Add the lemon juice and diced bell pepper and simmer for a minute. Pour over the baked snapper fillets and steamed vegetables.

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