Ingredients:

  • 2 lbs Red Snapper fillets, skin-on
  • 1 large Lemon, sliced into rounds
  • 5 tbsp Extra virgin olive oil, divided
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh oregano, chopped
  • 1 tsp Smoked paprika
  • 1/2 tsp Red pepper flakes
  • 2 tbsp Fresh Italian parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the snapper fillets thoroughly dry with paper towels until the skin feels tacky to ensure even baking.
  3. In a small mixing bowl, whisk together 3 tablespoons of olive oil, minced garlic, oregano, smoked paprika, red pepper flakes, and 1 tablespoon of the chopped parsley.
  4. Place the fillets on the prepared baking sheet. Season both sides with sea salt and black pepper. Brush the garlic-herb rub generously over the flesh side of the fish.
  5. Arrange the lemon slices on top of or tucked slightly underneath the fillets to infuse the oil and fish.
  6. Bake in the center rack for 15–20 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
  7. Let the fish rest for 3 minutes. Garnish with the remaining parsley and a final drizzle of the remaining olive oil before serving.