Ingredients:

  • 1 whole Red Snapper, cleaned and scaled, approx 2-3 lbs (900g - 1.3kg)
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 lemon, thinly sliced into rounds
  • 4 cloves garlic, smashed
  • 4 sprigs fresh parsley, roughly chopped
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper

Instructions:

  1. Pat the fish completely dry with paper towels to ensure a mahogany-colored crust.
  2. Using a sharp knife, make 3-4 diagonal cuts on both sides of the fish, about an inch deep.
  3. Season the inside of the fish with salt and pepper, then stuff the cavity with lemon slices, smashed garlic, and parsley sprigs.
  4. Mix the smoked paprika, garlic powder, and cayenne pepper. Brush the entire fish, including the scored cuts, with olive oil and rub the spice mix evenly across the skin.
  5. Place the fish on a large piece of heavy-duty foil. Fold the sides up to create a loose 'boat', leaving the top of the fish exposed.
  6. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes.
  7. Remove from oven when the skin is mahogany-colored and the internal temperature of the thickest part reaches 145°F (63°C).