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
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.