Caribbean Baked Red Snapper with Garlic

Method

• At least 30 minutes before cooking, remove the snapper from the refrigerator and allow it to stand at room temperature.
• Meanwhile, preheat the oven to 400F (200C).
• Lightly oil a shallow baking dish.
• Remove the garlic from its skin and chop it. Combine the garlic, lemon juice, seafood seasoning and 1/2 teaspoon of the salt in a small bowl.
• Rub the mixture on both sides of the fish, then place the fish in the baking dish. Drizzle the remaining 1 tablespoon of salt on the fish.
• Bake the fish for 35 minutes. Remove from the oven.
• While the fish is baking, heat a cast-iron skillet over medium-high heat. Add the remaining 1/2 teaspoon of salt to the pan and the butter.
• When the butter is almost fully melted, add the fish and spread it into the pan.
• Spread the fish out into a single layer, then sprinkle the remaining garlic, thyme, lemon slices and remaining lemon juice over the top.
• Serving Suggestions: Plate the fish and squeeze the lemon over the top. Serve with boiled new potatoes, sautéed broccoli, and tossed salad.