Serves 4

2-3 pound red snapper, cleaned (You can ask the fish monger to do this for you)
1 bunch of dill, chopped
1 bunch of fresh oregano, chopped
4 garlic cloves, smashed
1 lemon, sliced thin
1 lemon, quartered
Sea salt/fresh cracked black pepper
Olive oil

Heat grill. (If you don’t have a grill, pre-heat oven to 375 degrees and roast for 20-25 minutes or until fish is opaque and flaky.)

While oven/grill is heating, stuff snapper with half of the herb, garlic, and lemon slices. Score the fish with a sharp knife diagonally (similar to picture above). Add the mixture of the herb, garlic and lemon slices into the crevices. Do the same on the other side. Drizzle the entire fish (both sides) with olive oil. Generously season both sides with salt and pepper.

If using grill, place fish directly onto grill and wait 5 minutes (do not touch the fish or it will stick.) After five minutes, using an oiled spatula, flip fish and cook for another five minutes. Continue to do the same, cooking for five minutes and flipping until flesh is opaque and flaky, about 20 minutes total.

Serve on a large platter with lemon wedges and garnish fresh dill. Enjoy!