Preheat the oven to 200°C (fan-forced). Using a sharp knife, make three small slits on each side of the snapper to help it cook evenly and allow the seasoning to penetrate. Generously season the fish inside and out with salt and black pepper. Stuff the cavity with lemon slices, a sprig of dill and half of the fresh parsley.

Drizzle the fish with olive oil and place it on a lined baking tray. Bake for 20–25 minutes, or until the flesh is just cooked through and flakes easily with a fork. Let the fish rest for five minutes before serving.

While the fish is baking, prepare the salsa verde. Using a mortar and pestle (or a food processor), crush the garlic with a pinch of salt until it forms a paste. Add the anchovies and grind them down.

Stir in the rest of the chopped parsley and lemon juice, then slowly drizzle in the olive oil while mixing until you achieve a loose, vibrant sauce.

Drizzle the salsa verde generously over the baked snapper and serve immediately. Perfect for a summer barbecue or a simple yet elegant dinner.