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Red snapper is a sweet, mild, and meaty fish. By roasting the fish whole, it keeps the meat really moist. I usually cook cod or haddock fillets, but wanted something different. By purchasing a whole fish you have the advantage of seeing how fresh the fish it. For instance, you can see the freshness a few different ways.

First off, the eyes should be clear and bright. The gills should be bright red, and the skin should be vibrant and brightly colored. And lastly, the fish should smell like the ocean. Trust me, you will know if the fish is bad! If you follow these basic guidelines, you’ll be a happy camper.

1 2-2 ½ lbs. whole red snapper
2 teaspoons extra virgin olive oil
Lemon 1/2 sliced, other 1/2 quartered
Thyme, 2 sprigs
Parsley, small bunch
Kosher salt and freshly ground black pepper

Preheat oven to 425°. Place the cleaned fish on a parchment lined baking sheet. Drizzle 1 tea-spoon of olive oil on one side of the fish and repeat on the other side. Sprinkle enough salt and pepper to coat both sides and the inside the fish cavity. Add the sliced lemon, parsley, and thyme in the cavity. Roast for 25 minutes. Serves 2-3 people.

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