Ingredients:

1 whole red snapper, cleaned & scaled)
4 tbsp olive oil⁠
Salt and freshly ground black pepper⁠
1 lemon, halved⁠
1/2 small onion, chopped⁠
1/2 small fennel bulb, chopped⁠
2 sprigs fresh rosemary⁠
1 tbsp chopped fennel fronds⁠
1 tsp chopped fresh rosemary leaves⁠
1 small garlic clove, minced⁠

Method:

Prepare oven to 205C.⁠

Line a baking sheet with foil. Oil the foil and fish with 1 tbsp of oil. ⁠

Sprinkle the fish cavity with salt and pepper, squeeze 1/2 a lemon and fill with the onion, fennel and rosemary sprigs. ⁠

Bake for about 40 minutes.⁠

Prepare the sauce⁠

Squeeze 1/2 a lemon into a small bowl. Whisk in the fennel fronds, rosemary, garlic and 3 tbsp of oil. ⁠

Season lemon sauce, to taste, with salt and pepper.⁠

Debone the fish and drizzle the sauce over to serve.⁠

Serves: