My personal best mangrove snapper, taken after a 10 minute underwater stalk, simply prepared with fresh rosemary, thyme, cilantro, lemon slices, salt and pepper - amazing. One of the best fish dinners I've had.

Gut and scale fish, remove pectoral fins. Cut three deep slits in the fish on both sides. Salt and pepper in the cavity and skin. Tie a bundle of cilantro, thyme, and rosemary (all fresh) and stuff in cavity. Slice a lemon and stuff some slices in the cavity and also put slices in the slits on both sides.

Wrap in foil, place in oven at 375 degrees for 1 hour. Take out, let stand in foil for 5 minutes, then eat after removing herbs - retain lemon if you wish to spritz some more on your fish - you can also eat the skin.