Roasted Red Snapper with Rosemary

Step 1: Preheat oven to 400 degrees F.

Step 2: Line a large baking sheet with foil. Coat foil with 1 tablespoon oil. Place fish on top of the foil and spring the cavity with 1/2 teaspoon salt and 1/2 teaspoon pepper. Squeeze juice from 4 lemon wedges inside the cavity and then put those wedges in the cavity. Fill cavity with the remainder of the ingredients (onion - garlic). Ruth 1 tablespoon oil over the fish and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. ****Fish can be prepared up to 6 hours ahead; cover and refrigerate. Uncover when ready to bake.

Step 3: Roast in oven for 40 minutes. Pull back skin from top of fish . Using a sharp knife, separate the two fillets from the backbone. Using a spatula, transfer fish to plates. Lift the backbone form the bottom fillets and discard (backbone and head (if using) comes off easily at this point). Using a spatula transfer the remaining filler to plats. Sprinkle fish with salt and pepper and serve with remaining lemon wedges.