Flamboyant Roasted Red Snapper

Ingredients

• 0.5 cup brandy 
• 1 bunch thyme leaves fresh
• 0.5  optional: lemon sliced
• 4 stalks lemon grass 
• 3 tablespoons olive oil 
• 0.5 teaspoon pepper freshly ground
• 2.5 pound snapper whole red
• 2 servings rock salt 
• 6  long stems rosemary 
• 0.5 teaspoon sea salt fine-grained

Equipment

• sauce pan
• oven
• broiler pan

Directions

1. Place fish on a lightly greased rack in a broiler pan. Insert lemon slices in cavity of fish.
2. Brush outside of fish with olive oil, and sprinkle sea salt and pepper.
3. Bake at 450 for 20 to 25 minutes or until fish flakes with a fork.
4. Spread an even layer of kosher or rock salt on an ovenproof platter.
5. Place fish on the herbs, and top with remaining herbs.
6. Heat brandy in a small saucepan just until warm (do not boil). Quickly pour brandy over fish; ignite with a long match.
7. Brush charred herbs aside; fillet the fish, and serve immediately