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Roasted Red Snapper with Fresh Herbs, Garlic and Olive Oil

1 Whole Red snapper - (2 to 2 1/2 lbs); cleaned, but with head and tail intact
1/3 c Olive oil
Fresh lemon juice; to taste
2 lg Garlic cloves; minced fine
Fresh rosemary and thyme; crumbled
Salt; to taste
Freshly-ground black pepper; to taste
Lemon wedges; as an accompaniment
Fresh rosemary; thyme or parsley sprigs, for garnish, if desired


Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs. This recipe yields 2 servings.


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