Red Snapper (adapted from Alton Brown)
1 (2-pound) whole red snapper, cleaned, head on
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 small bunch fresh oregano
1 small bunch fresh parsley
1 whole lemon, thinly sliced
1 cup thinly sliced red onion
2 teaspoons minced garlic
1 cup halved grape tomatoes
1 cup drained and quartered artichoke hearts
1/2 cup white wine
1 tablespoon butter
Preheat oven to 425 degrees F.
Use heavy duty foil and make a 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold and lay snapper diagonally on sheet pan on top of 1 layer of foil. Salt and pepper fish, inside and out. Place herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion. Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around, creating somewhat of a wall. Pour wine over fish and dot with butter. Fold over edges of foil to create and almost airtight seal. Bake in oven for 30-40 minutes (until internal temperature of 130-145 . Carefully open and serve (be aware of bones in the fish).