Baked Red Snapper with Lemon and Herbs

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Thinly slice the lemon, lime, and fennel bulb. Finely slice the red chili pepper, removing seeds if you prefer less heat.

Step 3

Pat the red snapper dry with paper towels. Score the fish 3 times on each side, then season inside and out with salt and black pepper.

Step 4

Stuff the fish cavity with half the lemon slices, half the lime slices, 4 thyme sprigs, and a few fennel slices. Place the fish on the prepared baking sheet.

Step 5

Scatter the remaining lemon, lime, fennel, and chili around the fish. Drizzle everything with the 2 tbsp olive oil and lay the remaining 2 thyme sprigs on top.

Step 6

Bake for 20-25 minutes, until the fish is opaque and flakes easily with a fork at the thickest part. Serve immediately with the roasted citrus and fennel.

Step 7

Optional: squeeze extra lemon or lime juice over the fish before serving for more brightness.