Par boil carrots until bright red and half way cooked (about 5 minutes) and set aside.
Score the fish 3 times on each side and place the red snapper on a baking sheet or in a casserole dish.
Place the carrots around the snapper.
Rub the fish with olive oil inside and out.
Rub the scores and inside of fish with garlic.
Season with salt and pepper to taste.
Squeeze the lemon juice over the snapper discarding the seeds and leave the halved lemon in the baking sheet or casserole.
Season with red pepper on both sides and add the white wine.
Place the butter on top of the fish and bake 20-30 minutes or until fish is firm to the touch.
Serve immediately. Serves 2-3