Baked Red Snapper with Tarragon and Rosemary

Ingredients:

Whole Red Snapper (descaled)

Lemon

Fresh rosemary

Fresh tarragon

Garlic cloves chopped

Sea salt

Olive oil

Black pepper

Preheat oven 425 degrees. Score fish on both sides. Pour some olive oil in a small bowl. Chop some of the rosemary, tarragon and garlic and mix it in. Yes, your hands are going to be fishy! Rub the fish with sea salt and then the olive oil seasoning mix. Stuff fish with remaining herbs, lemon and garlic. Drizzle more lemon juice on top of the fish. Garnish with lemon slices and sprinkle black pepper on top. Bake for 55 mins or until tender.

I made yellow rice and sauteed spinach for the sides.

I got a store bought dessert because I did need to rest! Whew! It was pumpkin swirl cheesecake. With fish dinners, cheesecakes make a great light dessert to pair with it.