Italian Baked Whole Red Snapper with Lemon, Garlic & Herbs

1. Preheat your oven to 200°C (400°F). Line a large baking tray or roasting dish with foil or baking paper — big enough to hold the whole fish flat.

2. Pat the snapper dry inside and out with kitchen paper. Using a sharp knife, score 3–4 diagonal slashes about 1cm deep on each side of the fish. This helps the heat and flavours penetrate the flesh.

3. Season the fish generously all over — inside the cavity and into the scored cuts — with salt, black pepper and smoked paprika.

4. Tuck half the garlic slices and a few lemon rounds inside the cavity of the fish. Press the remaining garlic slices into the scored cuts on both sides.

5. Place the fish on the prepared tray. Scatter the remaining lemon rounds around it, drizzle everything generously with olive oil, and squeeze over the lemon juice. Sprinkle the dried herbs over the top.

6. If using capers, scatter them around the fish on the tray — they will toast slightly in the oven and add a lovely briny punch.

7. Bake for 25–30 minutes, depending on the size of the fish. The flesh is ready when it flakes easily away from the bone when tested with a fork and the skin has crisped at the edges.

8. Remove from the oven and rest for 3–4 minutes. Spoon the cooking juices from the tray over the fish before serving. Bring the whole dish to the table and serve directly from the tray with crusty bread or a simple green salad.