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GRILLED RED SNAPPER OREGONATA

Ingredients
1 whole red snapper
1 lemon, sliced
½ bunch oregano, sprigs
2 tablespoons fresh dill, chopped fine
¼ cup Filippo Berio® Olive Oil
1 cup tomatoes, diced
1 clove garlic, minced
3 tablespoons lemon juice

Instructions
Heat grill until hot.

Make diamond-shaped slits on each side of the fish with a knife.

Place, lemon, oregano and dill into all cavities of the fish. Rub with Filippo Berio® Olive Oil and place on the grill. Grill for 8 minutes or until golden brown on each side, turning carefully. If needed, finish in oven.

Mix Filippo Berio® Olive Oil, tomatoes, garlic and lemon juice together. Plate snapper and top with mixture.