One whole 3-pound red snapper, cleaned and scaled
1 sprig rosemary, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil, plus more for rubbing
Zest of 1 lemon
Preheat the oven to 425°F.
Mince together rosemary and garlic with a large pinch of salt. Add the lemon zest. Transfer to a small bowl and stir in the oil. Roughly chop carrots. Cut the onion and orange into slices. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes and cavity of the fish with the rosemary/garlic mixture. Rub the fish all over with olive oil. Place the orange slices into the cavity. Coat a heavy rimmed baking sheet with olive oil. Place carrots and onion on the baking sheet. Lay the fish over the top to the vegetables. Roast for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks lift the fillets off the bones and serve.