Baked Red Snapper with Lemon and Herbs

Ingredients

• 1 whole (about 1.5 lb) whole red snapper, cleaned
• 1 medium lemon
• 1 medium lime
• 6 sprigs fresh thyme sprigs
• 1 small fennel bulb
• 1 small red chili pepper
• 2 tablespoons olive oil
• 1 to taste salt and black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Thinly slice the lemon, lime, and fennel bulb. Finely slice the red chili pepper, removing seeds if you prefer less heat.

3. 3

   Pat the red snapper dry with paper towels. Score the fish 3 times on each side, then season inside and out with salt and black pepper.

4. 4

   Stuff the fish cavity with half the lemon slices, half the lime slices, 4 thyme sprigs, and a few fennel slices. Place the fish on the prepared baking sheet.

5. 5

   Scatter the remaining lemon, lime, fennel, and chili around the fish. Drizzle everything with the 2 tbsp olive oil and lay the remaining 2 thyme sprigs on top.

6. 6

   Bake for 20-25 minutes, until the fish is opaque and flakes easily with a fork at the thickest part. Serve immediately with the roasted citrus and fennel.

7. 7

   Optional: squeeze extra lemon or lime juice over the fish before serving for more brightness.

Tools you’ll need

• baking sheet
• parchment paper
• chef's knife
• cutting board
• paper towels

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