Preheat the oven to 190°C (bake) and prepare a large roasting tray or cast iron pan.
Using a sharp knife, lightly score the sides of each fish.
Fill the cavity of each snapper with lemon slices, garlic and fresh herbs.
Drizzle olive oil over the fish and use your hands to rub it in evenly.
Season generously with Murray River Salt Pink Flakes and cracked black pepper.
Scatter the cherry tomatoes around the fish, drizzle with extra olive oil, and bake for 20 minutes or until the fish flakes easily with a fork.
Remove from the oven and allow to rest for 10 minutes before serving.
Finish with a squeeze of fresh lemon juice and a final sprinkle of Murray River Salt Flakes.

• For added flavour, add a splash of white wine to the roasting tray before baking.

• This recipe pairs beautifully with roasted potatoes or a simple green salad.

• Always confirm the fish has been fully scaled and gutted before cooking.