I love cooking a whole fish. It's more visually pleasing (not that you can actually see the red snapper here-- I pretty much smothered it with various vegetables) and I think the flavor is always better.
Snapper with Charmoula
from Modern Moroccan
2-3 lb whole red snapper, cleaned and scaled
1 cup Charmoula Marinade
2 stalks celery, sliced in 3 inch lengths
2 small tomatoes, sliced
1 small red onion, sliced into rings
1 green bell pepper, seeded and sliced into rings
2 T preserved lemon pulp
1/2 fresh lemon, sliced thinly
12 green olives
Score cuts into the thickest part of the fish and rub the marinade all over it, inside and out. Reserve the leftover marinade. Cover the fish and let sit in the refrigerator 1 - 2 hours.
Preheat the oven to 450 F. Place the celery lengths into the bottom of a baking dish and lay the fish on top of them. Spread the preserved lemon puld over the fish. Arrange the tomato, onion, bell pepper, lemon slices and olives on top.
Pour half of the remianing marinade over the fish and cover tightly with foil. Place in the oven and cook for 20 minutes. Reduce heat to 300F, remove the foil, and roast for another 15 - 20 minutes, or until golden brown.