Ingredients:

  • 1 whole red snapper (about 1.5 lbs / 680g), scaled and gutted
  • 2 lemons, one sliced, one juiced
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) fresh parsley, chopped
  • 1/4 cup (60ml) fresh oregano, chopped
  • 1/4 cup (60ml) olive oil, extra virgin
  • Salt and freshly ground black pepper to taste
  • Optional: a pinch of red pepper flakes
  • Optional: a sprig of rosemary

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Rinse the snapper inside and out and pat dry. Make shallow diagonal cuts along both sides of the fish.
  3. In a small bowl, combine minced garlic, chopped parsley, oregano, lemon juice, salt, pepper, and red pepper flakes (if using). Stuff the fish cavity with this mixture.
  4. Place lemon slices inside the cavity and on top of the fish.
  5. Drizzle the fish generously with olive oil. Season the outside of the fish with salt and pepper.
  6. Place the prepared snapper on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the fish is cooked through and the flesh flakes easily with a fork. Ensure internal temperature reaches 145°F (63°C) for food safety.
  7. The fish is done when the flesh is opaque and flakes easily with a fork.
  8. Let the fish rest for a few minutes before serving.