Roasted Rosemary Things

Redfish with Rosemary
4 tablespoons Pugliese olive oil
1 whole (3-pound) red snapper, cleaned, scaled
Salt and freshly ground black pepper
1 lemon, halved or lemon juice stuff
1/2 small onion, chopped
1/2 small fennel bulb, chopped
2 fresh rosemary things
1 tablespoon chopped fennel
1 teaspoon chopped fresh rosemary leaves
1 small garlic clove, minced

Preheat the oven to 400 degrees F.

Line a heavy large baking sheet with foil. Oil the fish with 1 tablespoon of oil. Place the fish atop the foil. Season fish with salt and pepper. Squeeze lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs,or stems if you have them. Bake until the fish is just cooked through at the bone, about 40 minutes.

Using a sharp knife, cut fish fillets. Or just cut into serving pieces.Season with with salt and pepper. Drizzle the lemon sauce over the fish and serve.