How do I cook Snapper fish?

[DoubleBluff]

Wanted to try something new and now said fish is looking at me from the fridge quizzically asking 'how you gonna cook me then?'
Don't really want to do a sauce - just to appreciate flavour of teh fish?

if it is a whole fish, cut a couple diagonals into each side. add salt, black pepper and a squeeze of lime or lemon juice. Wrap in baking foil, adding olive or vegetable oil and the bits of lime/lemon for flavour.

Bake, I'd at 200C for 20 -30 mins depending on size. Sorry can't be more direct but have only ever done baking fish by guesswork.

Ingredients
2 red snapper fillets
vegetable oil
4 Shallots, sliced
1 clove Garlic, crushed
3 lemon grass stalks
225g Arborio rice
1 splash White wine
325ml stock
salt and pepper
1 splash Cream

For the marinade
4 tbsp fresh lime juice
4 tbsp Fish Sauce
1 red chilli, chopped

For the tapenade
8 fresh kaffir lime leaves, torn
100g green olives, stoned
1 tbsp capers
1 handful coriander stalks
1 clove Garlic
1 lime, juice and zest
1 pinch salt and fresh ground black pepper
75ml Olive oil

1. Marinate the snapper fillets in the lime juice, fish sauce and chopped chilli for 2 hours in a fridge.

1. Heat vegetable oil in a heavy-based saucepan. Add the shallot and garlic and fry gently, stirring often, for 3-5 minutes. Bruise the lemon grass with the back of a knife and add to the pan.

1. Add the rice and stir gently for a couple of minutes, then add the wine and cook for a minute or two.

1. Meanwhile, bring the stock to a simmer in a separate saucepan. Add a good ladleful of stock to the rice and cook, stirring, until it has been absorbed. Repeat with more stock until the rice is tender and all or most of the stock has been used up. Season well with salt and freshly ground pepper.

1. To make the tapenade, place the lime leaves, olives, capers, coriander stalks, garlic, lime juice and zest in a food processor, season with salt and freshly ground pepper and blend. Once the ingredients have been broken down, leave the motor running and slowly add the olive oil.

1. In the meantime, heat some vegetable oil in a large frying pan. Fry the marinated red snapper fillets for approximately 2 minutes on each side.

1. Add a swirl of cream to the risotto and stir the tapenade through. Serve with the red snapper fillets, garnished with lime segments.

My cousin's dh used to catch red snapper a lot. One of his favourite recipes for it was to cut it into smallish pieces, chop tomatoes small, onion, parsley and put the whole lot into a jug of coconut milk with lemon juice. Leave it for a few hours. It was delicious.

Now I have to decide on the above... thanks guys