Pan-Roasted Snapper with Garlic & Bay Leaves

• Whole snapper, about 500g each, cleaned
• Extra virgin olive oil
• Salt flakes
• Freshly Fine Ground Black Pepper
• 4 large cloves garlic, skin on, smashed
• 3-4 Bay Leaves
• 1 lemon

Acknowledgement: goodfood.com.au

1. Preheat the oven to 200C fan-forced or 220C conventional.
2. Dry the fish inside and out with paper towels, splash on some oil, season with salt and pepper and rub all over, including inside the cavity.
3. Heat a large ovenproof frying pan over high heat, add a good slug of oil and both snapper. Cook for two minutes on one side, flip and cook for another two minutes.
4. Add the garlic and bay leaves to the pan and cook for a further minute or until fragrant. Place the pan in the oven and roast for eight to 10 minutes.
5. Take the pan from the oven, spoon some of the juices back from the fish, squeeze over the whole lemon and then spoon the juices back again. Serve with simply dressed green leaves and plenty of bread to mop up the juices.