Ingredients:

  • 2 lbs red snapper (whole or fillets)
  • 2 large lemons, thinly sliced
  • 1 white onion, sliced into rings
  • 4 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Arrange the lemon and onion slices in a rectangular bed on the baking sheet to act as a roasting rack.
  3. Pat the fish dry with paper towels to remove surface moisture. If using whole fish, make three shallow diagonal slashes through the skin on both sides.
  4. In a small bowl, whisk together the extra virgin olive oil, minced garlic, parsley, oregano, and smoked paprika to create an emulsion.
  5. Season the fish with sea salt and black pepper, then coat thoroughly with the garlic-herb oil mixture.
  6. Place the fish on the bed of lemons and onions. Bake for 20 minutes, or until the internal temperature reaches 145°F and the flesh is opaque and flakes easily.