Red Snapper, my favorite seafood...

I love healthy foods, so I always cook fish and vegetables; this Red Snapper recipes is one of my favorites....just want to share it with you who are seafood lovers like me.

This fish dish--quick, delicious, and presented whole--makes an impact. It requires just 15 minutes of preparation and 30 minutes of cooking time. The ingredients are simple. Just prep the fish, place it in the oven, and--presto!--it actually makes its own colorful sauce, replete with Provencal flavors.

RECIPE INGREDIENTS:
1 (6-pound) whole red snapper, cleaned and scaled
Coarse salt and freshly ground white pepper
3/4 cup thinly sliced shallots
6 garlic cloves, thinly sliced
1 cup peeled, seeded, and chopped ripe tomatoes (or use canned tomatoes if ripe are not available)
1 small lemon, thinly sliced, seeds removed
1 tablespoon coarsely cracked coriander seeds
4 sprigs thyme
4 sprigs flat-leaf parsley; plus 2 tablespoons chopped, for garnish
1/2 cup extra-virgin olive oil

DIRECTIONS:
Preheat the oven to 400 degrees F. Lightly oil the bottom of a roasting pan large enough to hold the whole fish. (If necessary, trim the fins with scissors to get a better fit.) Rinse the red snapper inside and out with cold running water and pat it dry with paper towels. Slash 4 X's about 1/4 inch deep into the thickest parts on both sides of the fish to ensure even cooking. Season well with salt and pepper. Place the fish in the roasting pan, and scatter a few of the shallots and garlic in the cavity.

Strew the tomatoes, lemon, the remaining shallots and garlic, the coriander seeds, thyme and parsley sprigs over the fish, and drizzle with olive oil. Cover with aluminum foil.
Roast until the fish is cooked, 35 to 40 minutes. To test the fish for doneness, make a small incision near the head. It should be just opaque near the bone. Using 2 large metal spatulas, transfer the fish to a warmed serving platter. Spoon the vegetable garnish over the fish, sprinkle with the chopped parsley, and present the whole fish at the table.