Lemon Baked Whole Snapper 

Preheat the oven to 190 degrees bake and prepare a large roasting tray or cast iron pan.

Use a sharp knife to cut light slashes into the sides of the fish. Fill the cavity of the fish with lemon slices, garlic and fresh herbs.

Drizzle olive oil over the fish and use your fingers to rub it in. Sprinkle it with Murray River Salt pink flakes and cracked black pepper.

Pour over your medley of cherry tomatoes and extra olive oil and bake in the oven for 20 minutes.

Remove from the oven and allow the fish to cool for 10 minutes.

Serve with an extra drizzle of lemon juice and Murray River Salt flakes.