Baked Whole Snapper

• 2 pounds Whole Snapper
• Olive Oil
• Sea Salt
• 1 piece Shallot, Sliced
• 8 pieces Cherry Tomatoes
• 1/4 cups Pitted Olives (green Or Black)
• 2 Tablespoons Capers
• 1 whole Lemon, Zested
• 2 Tablespoons Parsley, Chopped
• 8 whole Galic Cloves Peeled

1. Heat oven 450F.
2. Prepare the fish.
3. Make sure your fish is cleaned and scaled.
4. Rinse under cold water and pat dry.
5. Make diagonal cuts 1 inch apart on both sides of the body of the fish.
6. Rub with olive oil and sprinkle with sea salt.
7. Place on a rimmed baking sheet lined with parchment.
8. Combine the remaining ingredients in a bowl (if the cherry tomatoes are large, cut into quarters, and if small, halve them).
9. Sprinkle the stuffing mixture with sea salt and pepper and place into the fish cavity.
10. (Its okay if it spills out.)
11. Bake for about 35 minutes until the flesh turns opaque.
12. You will be able to see the flesh through the cuts that you made.
13. Serve with your favorite sides.
14. This recipe serves 2 hungry people or 4 with more side dishes.
15. You can also easily double it to make 2 whole baked fish, which will fit on one baking tray, head to tail.
16. Enjoy!

snapper, olive oil, salt, shallot, tomatoes, olives, capers, lemon, parsley, galic

Taken from tastykitchen.com/recipes/main-courses/baked-whole-snapper/ (may not work)