Roasted Red Snapper with Rosemary

INGREDIENTS

• 1 lemon, halved
• 4 tablespoons olive oil
• 1 small garlic clove, minced
• Salt and freshly ground black pepper
• 2 sprigs fresh rosemary
• 1 whole (3-pound) red snapper, cleaned, scaled
• 1 tablespoon chopped fennel fronds
• 1 teaspoon chopped fresh rosemary leaves
• 1/2 small fennel bulb, chopped
• 1/2 small onion, chopped