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4 tablespoons olive oil
1 whole (3-pound) red snapper, cleaned, scaled
Salt and freshly ground black pepper
1 lemon, halved
1/2 small onion, chopped
1/2 small fennel bulb, chopped
2 sprigs fresh rosemary
1 tablespoon chopped fennel fronds
1 teaspoon chopped fresh rosemary leaves
1 small garlic clove, minced
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Preheat the oven to 400 degrees
F.
Line a heavy large baking sheet
with foil. Oil the foil and fish with 1 tablespoon of oil. Place
the fish atop the foil. Sprinkle the fish cavity with salt and
pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill
the cavity with the onion, fennel and rosemary sprigs. Bake
until the fish is just cooked through at the bone, about 40
minutes.
Meanwhile, squeeze the remaining lemon 1/2 into a small bowl.
Whisk in the fennel fronds, rosemary, and garlic. Gradually
whisk in the remaining 3 tablespoons of oil. Season the lemon
sauce, to taste, with salt and pepper.
Using a sharp knife, separate the 2 fillets from the backbone.
Using a metal spatula, transfer the top fillets to a plate. Lift
the fish backbone from the bottom fillets (the backbone and head
should come off together easily), and discard. Using the
spatula, transfer the remaining fillets to plates. Sprinkle the
fish with salt and pepper. Drizzle the lemon sauce over the fish
and serve.
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