An easy way to cook fish, with no pretensions

Red Snapper al Vino Bianco

2 kg Red snapper
1 sprig fresh rosemary
1 tbsp red wine vinegar
4 tbsp Extra virgin olive oil
1 lemon sliced
1 glass white wine
1 tbsp chopped fresh parsley
Salt and pepper

Clean the fish
Dip rosemary in vinegar, sprinkle with salt and pepper and place inside fish
Coat ovenproof dish or braising pan with half the oil
Place fish and cover with the lemon slices
Season with salt and pepper, then pour in the rest of the oil and white wine
Place in 200C oven and braise for about 20 minutes, basting frequently with the cooking juices.
Fish is cooked when internal temperature has reached 120C or the flesh can easily be flaked off.

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