Preheat oven to 400 degrees F (200 degrees C). This temperature is ideal for baking the snapper evenly while getting a nice crisp on the skin.

Pat the snapper dry with paper towels. Dry skin helps it crisp up during baking. Cut 3 to 4 shallow diagonal cuts on each side of the fish using a knife. Scoring allows the penetration of heat and flavor further.

Rub olive oil all over the fish, inside and out. Sprinkle black pepper and salt generously over the skin and into the cavity. Now stuff the cavity with lemon slices, crushed garlic cloves, and your fresh herbs. You can also tuck a few lemon slices into the slits on the skin for extra aroma.

Place the fish on a lined baking tray or dish. Slide it into your preheated oven and bake for about 25 to 30 minutes. The fish is done when the skin is golden and the flesh flakes easily with a fork. For accuracy, the internal temperature should reach 145 degrees Fahrenheit (63 degrees Celsius).

Once out of the oven, let the snapper rest for a few minutes. This helps allow the juices to redistribute for a juicy and flavorful bite. Drizzle with a bit of extra olive oil or a squeeze of fresh lemon juice before serving to elevate the flavors.