Whole Roasted Herb And Lemon Red Snapper

1. 1

   Preheat oven to 425F.

2. 2

   Pat snapper dry, inside and out.

3. 3

   Using a very sharp knife, make 3 slashes, down to the bone, on each side of the fish.

4. 4

   Rub with 1 tablespoon olive oil inside and outside of the fish and season with 1 teaspoon of salt and pepper.

5. 5

   Stuff all slits with lemon slices, thyme and rosemary.

6. 6

   Stuff the cavity of the fish with all remaining thyme and rosemary.

7. 7

   Reserve 6 lemon slices and stuff the rest into the cavity.

8. 8

   Cook fish for 30 minutes.

9. 9

   Meanwhile, chop remaining lemon slices finely and combine with parsley, 3 tablespoons olive oil, 1/2 teaspoon salt and red wine vinegar in a small bowl.

10. 10

    Serve fish immediately with parsley salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.