Oven-Roasted Greek Snapper
 
Makes 4 to 6 servings
Ingredients
  • 1 (3- to 4-pound) whole red snapper, cleaned and scored
  • 2 tablespoons olive oil
  • 1 tablespoon Lemon-Herb Salt (recipe follows)
  • 2 lemons, thinly sliced
  • 3 cloves garlic, thinly sliced
  • ¼ cup fresh oregano leaves
  • ¼ cup fresh parsley leaves
  • Olive Relish (recipe follows)
  • Garnish: fresh parsley, lemon slices
Instructions
  1. Preheat oven to 400°. Line a baking sheet with foil, and spray lightly with cooking spray.
  2. Place snapper on prepared pan. Brush outside of snapper with olive oil. Sprinkle snapper inside and out with Lemon-Herb Salt. Place half of lemon slices inside fish cavity, and sprinkle with garlic, oregano, and parsley. Cut remaining lemon slices in half, and arrange in scored areas on outside of snapper.
  3. Bake until fish flakes easily with a fork, juices run clear, and a meat thermometer inserted in thickest portion registers 145˚, 20 to 25 minutes, or to desired degree of doneness. Serve with Olive Relish, and garnish with parsley and lemon slices, if desired.
Recipe by Victoria at https://victoriamag.com/oven-roasted-greek-snapper-recipe/