You can use any fish for this dish. I actually used Red Snapper for this recipe, but you can use any fish. Grouper would work well, plus, it rhymes with super duper. I used the whole fish, cleaned and gutted.
I had the fishmonger leave the head on. Big mistake. The fish wouldn't fit in the baking pan, and I had to chop the head off, which is a tough task unless you have a guillotine or a chain saw.

Pre-heat the over to 400 degrees.

Ingredients:
1 whole fish, about 3 1/2 pounds
olive oil
the juice of 2 lemons (no seeds!)
7 garlic cloves, minced
6 sprigs of rosemary
6 springs of thyme

Wash fish and pat dry. Make three slashes on each side of the fish, rub with olive oil. Salt and pepper the inside, put half the garlic inside, and spread it around. Put 3 sprigs each of rosemary and thyme inside the fish.

Add olive oil to the bottom of a baking dish, enough to coat it. Place the remaining herbs and garlic onto the olive oil in the bottom of the dish, then place fish on top of the herbs and garlic.

Place in oven and bake until done, about 25 minutes, depending on the thickness of the fish. Start checking for doneness after 15 minutes. I cooked this piece of fish for 27 minutes, just for the record. Fish is done when it flakes with a fork.

When it's done, snip off the fins, and drizzle with olive oil. Add the lemon juice and serve...it's Super Duper Grouper...or Snapper!!!!!!!!!!!!!!!!!!!