Flamboyant Roasted Red Snapper

• 1 (2 1/2- to 3-pound) whole red snapper, dressed
• 1/2 lemon, sliced
• 3 tablespoons olive oil
• 1/2 teaspoon fine-grained sea salt
• 1/2 teaspoon freshly ground pepper
• Kosher salt or rock salt
• 6 long stems rosemary
• 4 stalks lemon grass
• 1 bunch fresh thyme
• 1/2 cup brandy

1. Place fish on a lightly greased rack in a broiler pan. Insert lemon slices in cavity of fish. Brush outside of fish with olive oil, and sprinkle sea salt and pepper.
2. Bake at 450u0b0 for 20 to 25 minutes or until fish flakes with a fork.
3. Spread an even layer of kosher or rock salt on an ovenproof platter. Place fish on the herbs, and top with remaining herbs.
4. Heat brandy in a small saucepan just until warm (do not boil). Quickly pour brandy over fish; ignite with a long match.
5. Brush charred herbs aside; fillet the fish, and serve immediately

red snapper, lemon, olive oil, salt, freshly ground pepper, kosher salt, long stems rosemary, lemon grass, thyme, brandy

Taken from www.myrecipes.com/recipe/flamboyant-roasted-red-snapper (may not work)