Pargo rojo entero al horno (receta fácil)

Ingredientes

• 1 whole Red Snapper (about 2 pounds), scaled and gutted
• 3 tbsp Extra Virgin Olive Oil
• 1 1/2 tsp Kosher Salt
• 1 tsp Coarsely Ground Black Pepper
• 2 medium Lemons, 1 sliced, 1 for wedges
• 5 cloves Garlic, thinly sliced
• 1 handful Fresh Parsley
• 5 sprigs Fresh Thyme

Preparación

1. 1

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

2. 2

   Pat the fish completely dry inside and out. With a sharp knife, make 3-4 diagonal slashes on both sides of the fish.

3. 3

   Rub the fish all over with olive oil and season generously with salt and pepper, inside and out.

4. 4

   Stuff the cavity with half the lemon slices, half the garlic, parsley, and thyme.

5. 5

   Place the fish on the baking sheet. Top with remaining lemon and garlic slices.

6. 6

   Bake for 20-25 minutes, or until the flesh is opaque and flakes easily. An instant-read thermometer should register 145°F in the thickest part.

7. 7

   Let the fish rest for 5 minutes before serving with fresh lemon wedges.