Ingredients:

  • 1 whole Red Snapper (2.5 lbs), scaled and gutted
  • 2 tbsp Extra Virgin Olive Oil
  • 1.5 tsp Flaky Sea Salt
  • 1 tsp Cracked Black Pepper
  • 4 cloves Garlic, thinly sliced
  • 1 large Lemon, half sliced into rounds and half juiced
  • 0.5 cup Fresh Parsley, roughly chopped
  • 2 sprigs Fresh Oregano
  • 1 tsp Dried Oregano

Instructions:

  1. Preheat your oven to 200°C (400°F). Rinse the whole red snapper under cold water and use paper towels to pat the fish completely dry inside and out.
  2. Using a sharp chef's knife, make 3-4 diagonal slashes across each side of the fish, cutting down to the bone.
  3. Rub the extra virgin olive oil over the entire fish, ensuring it enters the slashes. Season thoroughly with sea salt, black pepper, and dried oregano.
  4. Stuff the internal cavity with the lemon slices, sliced garlic, and fresh herb sprigs.
  5. Place the fish on a parchment-lined rimmed baking sheet. Roast in the center of the oven for 25 minutes until the skin is blistered and the internal temperature at the thickest part reaches 145°F.
  6. Remove from the oven, immediately drizzle with the fresh lemon juice, and allow the fish to rest for 5 minutes before serving.