Ingredients:

  • 1 whole Red Snapper, scaled and gutted (approx. 2 lbs / 900g)
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp coarsely ground black pepper
  • ½ tsp smoked paprika
  • 3 sprigs fresh rosemary, roughly chopped
  • 4 cloves garlic, smashed
  • 1 large lemon, half sliced into rounds, half reserved for juice

Instructions:

  1. Preheat the oven to 400°F (200°C). Pat the red snapper completely dry with paper towels to ensure crispy skin.
  2. Use a sharp knife to make 3 shallow diagonal slashes on each side of the fish to allow heat and aromatics to penetrate.
  3. Season the inside of the fish cavity with salt and pepper, then stuff with lemon slices, smashed garlic cloves, and rosemary sprigs.
  4. Brush the exterior skin with olive oil. Mix the remaining salt, black pepper, and smoked paprika in a small bowl and rub evenly over the skin.
  5. Place the snapper on a parchment-lined baking sheet and roast in the center rack for 20–25 minutes, or until the internal temperature reaches 145°F (63°C).
  6. Remove from the oven and let the fish rest for 5 minutes before serving.