Whole Roasted Herb And Lemon Red Snapper

• 1 2-2.5 pound whole red snapper, cleaned and scaled
• 4 tablespoons good extra-virgin olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 8 sprigs thyme
• 4 sprigs rosemary, halved
• 1 cup parsley, finely chopped
• 1 tablespoon red wine vinegar

1. Preheat oven to 425F.
2. Pat snapper dry, inside and out.
3. Using a very sharp knife, make 3 slashes, down to the bone, on each side of the fish.
4. Rub with 1 tablespoon olive oil inside and outside of the fish and season with 1 teaspoon of salt and pepper.
5. Stuff all slits with lemon slices, thyme and rosemary.
6. Stuff the cavity of the fish with all remaining thyme and rosemary.
7. Reserve 6 lemon slices and stuff the rest into the cavity.
8. Cook fish for 30 minutes.
9. Meanwhile, chop remaining lemon slices finely and combine with parsley, 3 tablespoons olive oil, 1/2 teaspoon salt and red wine vinegar in a small bowl.
10. Serve fish immediately with parsley salsa.

red snapper, extravirgin olive oil, kosher salt, thyme, rosemary, parsley, red wine vinegar

Taken from www.foodrepublic.com/recipes/whole-roasted-herb-and-lemon-red-snapper/ (may not work)