Ingredients:

  • 1 whole Red Snapper (approx. 1.5 – 2 lb / 700 – 900 g), scaled, gutted, and rinsed well
  • 1 tbsp (15 ml) Flaky sea salt, plus extra for seasoning
  • 1 tsp (5 ml) Freshly cracked black pepper
  • 1/2 cup (120 ml) Extra Virgin Olive Oil
  • 1 large Lemon, sliced thinly (plus extra for serving)
  • 6 cloves Garlic, minced or grated
  • 1 tbsp (15 ml) Fresh Thyme leaves, chopped
  • 1 tbsp (15 ml) Fresh Oregano leaves, chopped
  • 1 tsp (5 ml) Dried Chili Flakes (optional)
  • 1/2 cup (25 g) Fresh Parsley, roughly chopped
  • 1 small Red Onion, peeled and sliced into thick rounds
  • 1/2 cup (100 g) Cherry Tomatoes, halved
  • 1/2 cup (80 g) Pitted Olives (Kalamata or Castelvetrano), drained

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Scatter the red onion slices, halved cherry tomatoes, and olives evenly across the parchment paper. Drizzle lightly with olive oil and season with salt and pepper.
  2. Pat the whole Snapper dry thoroughly, inside and out, using paper towels. Using a sharp knife, score the fish deeply 3 or 4 times on each side, cutting right down to the bone. Season the outside and the cavity aggressively with sea salt and black pepper.
  3. In a small mixing bowl, whisk together the 1/2 cup olive oil, minced garlic, chopped thyme, oregano, and chili flakes (if using).
  4. Rub about half of the oil mixture all over the exterior of the scored fish, ensuring the oil works its way into the cuts. Stuff the fish cavity with the remaining oil mixture, a handful of parsley, and 3-4 slices of lemon.
  5. Place the prepared fish directly on top of the vegetable roasting bed. Place remaining lemon slices and any extra herbs around the fish. Drizzle the fish one last time with a small amount of fresh olive oil.
  6. Place the tray in the preheated oven and bake for 25–30 minutes. Check the internal temperature using an instant-read thermometer in the thickest part of the fish; it is done when it reaches 140°F (60°C).
  7. Once cooked, remove the sheet pan and allow the fish to rest directly on the tray for 5 minutes before serving.
  8. Carefully transfer the Snapper to a serving platter. Spoon the pan juices and roasted vegetables from the sheet pan over the fish. Garnish generously with the remaining fresh parsley and a final squeeze of fresh lemon juice.