Preheat the oven to 425 degrees.
Note: Use the roast setting if your oven has that option.
In a bowl add the red snapper. Cut the lemon in two and squeeze the juice all over the fish. Use coldest tap water to soak the fish for about 15 minutes.
Rinse the fish and dry it with paper towel. Season the fish on both sides with the salt, black pepper, and paprika.
In a six-quart saute pan, over medium-low flame, add the olive oil and butter.
Note: do not allow the butter/oil to smoke but it should be hot.
Add the shallot and sauté for four to five minutes until translucent and fragrant.
Add the white wine. Raise the flame to medium. Bring wine to a boil. Simmer for one to two minutes.
Remove the pan from the stove. Add the fillet one at a time, coating both sides with the wine and shallot mixture.
Note: I used two red snapper fillets that were approximately one pound each.
Place the pan with the fillets in the oven and bake for 15 minutes. Fish should flake easily when using a fork but it will still be moist.
Note: If you are using smaller fillets you will need to adjust the cooking time because they will cook faster.
While the fish is roasting, season the shrimp with the salt and black pepper.
In a frying pan or sauce pot, heat the olive oil over medium-low flame.
Add the shallots and sauté for about four to five minutes until translucent and fragrant.
Add the white wine. Bring to a boil. Reduce heat and simmer until wine is reduced to about half.
Add the butter, one ounce at a time. Use a wooden spoon to incorporate into the wine. Wait until the butter is fully incorporated. Continue the process until all the butter is incorporated.
Add the shrimp. Cook for six minutes, stirring two to three times until the shrimp is no longer opaque.
PLATE THE FISH AND TOP WITH THE SAUCE:
Remove the fish from the oven. Using a fish spatula, carefully transfer the fish to a platter. Pour the shrimp sauce all over the fish.
Serve, Eat and Enjoy!
Note: I use two spatulas since these fillets were big. It prevented the fish from breaking apart while transferring to the serving dish.