Whole Roasted Red Snapper with Lemon, Garlic & Herbs

Ingredients

• 1 whole Whole red snapper, 2½-3 lb, scaled, gutted and cleaned
• 2 tbsp tbsp Extra-virgin olive oil
• 1 1/2 tsp tsp Kosher salt
• 1/2 tsp tsp Freshly ground black pepper
• 1 whole Lemon
• 4 clove Garlic cloves, thinly sliced
• 6 sprig Fresh thyme sprigs
• 4 sprig Flat-leaf parsley sprigs
• 1 tbsp tbsp Fresh lemon juice, for finishing

Instructions

1. Heat the oven to 425°F / 218°C.
2. Pat the fish thoroughly dry, outside and inside the cavity.
3. Cut 3 shallow diagonal slashes into each side. Do not cut deeply into the backbone.
4. Rub the fish inside and outside with the olive oil.
5. Season the fish inside and outside with the salt and pepper.
6. Thinly slice approximately half the lemon.
7. Fill the cavity with the lemon slices, garlic, thyme and parsley. Do not pack the cavity tightly.
8. Place the fish on a lightly oiled sheet pan or roasting pan.
9. Roast for 25–35 minutes depending on thickness. Check the thickest part of the fish — the flesh should turn opaque and separate easily from the backbone.
10. Rest the fish for 5 minutes.
11. Finish with fresh lemon juice. Serve whole, lifting fillets carefully away from the backbone during serving.

Nutrition

Chef's Notes

BONE WARNING: This is a whole fish. Warn diners appropriately about pin bones, rib bones and the backbone. Remove edible fish from bones before storing leftovers where practical.

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