Easter Feast: Herb and Garlic Roasted Red Snapper

Easter Feast: Herb and Garlic Roasted Red Snapper

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Ingredients

1 whole red snapper (2 to 3 lbs)

gutted and scaled 1/2 cup fresh parsley

chopped 1/4 cup fresh basil

chopped 1/4 cup fresh dill

chopped 4 cloves of garlic

minced 1/4 cup olive oil Salt and pepper

to taste 1 lemon

thinly sliced Fresh herbs for garnish (optional)

Directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Rinse the red snapper under cold water and pat it dry with paper towels. Make three or four diagonal cuts on each side of the fish, about 1/4-inch deep.
In a small bowl, combine the chopped parsley, basil, dill, and minced garlic.
Rub the fish with olive oil, both inside the cavity and on the exterior. Season the fish with salt and pepper, both inside the cavity and on the exterior.
Stuff the cavity of the fish with the herb and garlic mixture. Place the lemon slices on top of the fish, and in the cavity, if desired.
Transfer the fish to the prepared baking sheet and roast in the preheated oven for 25-35 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Remove the fish from the oven and let it rest for a few minutes before serving. Garnish with fresh herbs, if desired, and serve with your choice of sides. Enjoy your delicious roasted red snapper with garlic and herbs!

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