Mediterranean Roasted Whole Fish

Ingredients

	1 whole snapper
	1 clove of garlic, chopped
	1/4 cup parsley, chopped
	1/8 cup thyme, chopped
	1/4 cup olives, chopped
	2 Tbsp capers, chopped
	Prenzel Tuscan Rice Bran Oil
	1 lemon
	Salt and pepper

Method

Cut 3-4 diagonal cuts into one side of the snapper.
In a bowl mix the garlic, parsley, thyme, olives and capers. Then stuff into the cuts.
Squeeze the juice of the lemon over the fish and then drizzle with Tuscan Rice Bran Oil. Season with salt and pepper.
Cook in a 200 ° C preheated oven for approximately 20 minutes (depending on the size of the fish).
Serve with Tabouleh or Couscous.