Blend in a small container: parsley, olive oil, oregano, lemon zest and garlic cloves.
Cut 3 deep slits into the top of each red snapper. Season with salt and pepper.
Get the parsley mixture and rub it onto the inside and upper part of the fish, pressing it into the slits.
Sprinkle salt and pepper on the fish.
Place fish in a large grill pan. Pour 2 tablespoons olive oil over fish and roast in the oven for 20 minutes or until fish is done.
Serving Suggestions: Sprinkle with olives and chives and serve with lemon wedges.