1 whole 1½ to-2 pound snapper
2 tablespoons olive oil
6 stems parsley
½ lemon, thinly sliced
Salt and pepper to taste
Gremolata
Heat oven to 400º F.
Cut 2 to 3 parallel slashes on each side of the snapper, cut almost to the bone and season the exterior with salt and pepper. Generously season the inside with salt and pepper and insert the parsley and lemon slices. Add 2 tablespoons of olive oil to gremolata to make a paste. Rub the outside of fish with the gremolata mixture, making sure to rub it into the slashes as well as over the skin.
Place fish on a foil-lined baking sheet. Bake about 15 minutes per inch (thickness) of fish, or until the fish pulls away from the bone and the flesh is opaque.
Serves 2