Red Snapper with Rosemary                                                                                                                      Red Snapper with Rosemary

4 Snapper Fillets, 2 Tsp Olive oil, 2 cloves garlic sliced thin, 1 Tsp dried rosemary, Lemon wedges
Cut 4 sheets of heavy-duty aluminum foil into pieces at least 2 inches larger than the fillets. Brush the dull side with olive oil. Lay each fillet on a square of foil. Salt and pepper to taste and drizzle with a little olive oil. Sprinkle the garlic and rosemary over each fillet. Fold the foil up loosely over the fish and crip the edges together. Place the packets on a baking sheet and bake for 20 minutes at 400 degrees. To serve, cut the packets open across the top. Serve in the packets or transfer to plates and pour the cooking juices over the fish and serve with lemon.