Whole Roasted Snapper with Chimichurri

Serves 4-6 people

For the Fish:

• 2 whole red snapper (3-5 lbs, cleaned and gutted)

• 1 lemon, juiced

• Kosher salt and pepper to taste

Instructions:

1. Preheat oven to 425°F.

2. Place cleaned fish on a parchment-lined baking pan. Squeeze lemon juice on both sides of fish. Season generously with salt and pepper on both sides, including inside the cavity.

3. Bake for 35 minutes.

4. To serve: Place fish on a platter. Run a knife between flesh and bones, then lift off fillet with skin attached. Turn fish over and repeat on other side.

The bright, herbaceous chimichurri is the perfect complement to this simply roasted fish - letting the fresh flavors of both shine through!

Quick Chimichurri:

• ½ cup fresh parsley, chopped

• 3 cloves garlic, minced

• ¼ cup red wine vinegar

• ½ cup olive oil

• Salt & pepper to taste

Mix all ingredients, let sit 10 minutes before serving.