Italian Snapper | Pittsburgh Business Spotlight

Ingredients

• 1 whole red snapper (about 4-1/2 pounds), scaled, gutted and cavity cut open*
• 2 tablespoons fresh lemon juice
• Salt and pepper
• 3 tablespoons olive oil, divided
• 2 tablespoons chopped fresh oregano leaves
• or 2 teaspoons dried oregano leaves, crushed
• 2 tablespoons chopped fresh basil leaves
• or 2 teaspoons dried basil
• 4 slices lemon
• 3 whole heads garlic**
• Fresh oregano sprigs (optional)
• 6 slices Italian bread, cut 1 inch thick
• Additional olive oil (optional)