1 (3-4 lb.) whole red snapper, cleaned and scaled
Sea salt and ground black pepper
1 oz. package of basil (a few sprigs reserved for garnish)
12 cilantro sprigs (plus a few extra sprigs for garnish)
2 lemons, sliced
Preheat the oven to 425°F.
Line a large rimmed baking sheet or shallow roasting pan with parchment paper. Coat the fish on both sides with olive oil and season with salt and pepper inside and out. Stuff the cavity with herbs and half of the lemon slices.
Roast for 30 to 35 minutes, or until the flesh is opaque and easily flakes from the backbone. Transfer the fish to a serving
platter. Season the top with salt and pepper and garnish with fresh herbs and lemon. Serve hot.