OVEN-BAKED RED SNAPPER

 RED SNAPPER.

1 whole red snapper (ask the guy from the store to clean the fish)
olive oil
salt, ground pepper
1 lemon
1/2 of a yellow onion
2 cloves of garlic
1 ziplock bag

The fish is perfect as good lamb chops with simple seasoning like salt and pepper. My kids, unfortunately, don't like the fishy smell and that's why I try to marinate fish for at least 30 minutes in lemon juice.

Prepare your fish, wash the inside and dry the fish with paper towels. Squeeze the juice of 1/2 lemon, chop the garlic, add a little bit of extra-virgin olive oil. Sprinkle the fish cavity with salt and pepper. Put the fish into a ziplock bag and pour the lemon juice mixture. After locking the bag, massage the fish with juice and leave it in the refrigerator for 30 minutes.

Line a heavy baking sheet with foil and and oil it with olive oil. Heat the oven to 400 degrees F. Place fish atop the foil. Slice the onions into rings. Place few circles of onion inside the fish. If you have few sprigs of rosemary, place it inside the fish. Slice the lemon and place few slices on top of the fish.

Bake the fish for about 40 minutes until the fish is cooked through the bone.