VERMILLION SNAPPER

 I baked the vermillion snapper with just some garlic lemon olive oil brushed over the fish.  

It had a great taste, better than the flathead porgy.  There was not that one spice I did not like in the porgy, perhaps the rosemary.

I scaled the snapper in the yard over the lawn this time, and that seemed to reduce the mess of it.  I used a good bit of salt to get the glass table cleared of scales.

I cut the heads off.  It fit better in the pan, and I used the heads for making fish broth.

I did go to 475 and cooked it for 18 minutes, tested, then just left it in the hot oven a while to fully cook.  It turned out fine.  I used the large curved spatual to take off section of fish.