Psaria Plaki (Baked Red Snapper)

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~ Ingredients: ~ 1 1.2kg or 2-1/2lb Whole Red Snapper ~ Juice of 1 lemon ~ 3 tbsp freshly chopped oregano ~ 1 cup of Olive oil ~ 1 onion finely chopped ~ 1 tbsp freshly chopped parsley ~ 2 garlic cloves, crushed ~ 1 bay leaf crumbled ~ 1lb of new potatoes sliced ~ 6 tomatoes sliced ~ 1 tbsp of breadcrumbs ~ 1 lemon, sliced ~ Sea salt and black pepper to taste

 

~ Clean, scale and gut the fish but leave the tail and head on. ~ Make 3 diagonal cuts about 2.5cm/1 inch apart and 12mm/1/2 inch deep into thickest part of fish and sprinkle with sea salt. ~ In a small bowl, mix together the lemon juice, oregano and black pepper and press this mixture into the cuts. ~ Oil a large shallow baking dish with 1 tbsp of olive oil, lay the fish in the dish and brush it with another tbsp of olive oil. ~ Cover with plastic wrap and leave aside to marinate for 30 minutes. ~ Heat up a 1/4 cup of olive oil in a frying pan; add the onions and sauté for 5 minutes. ~ Add the crumbled bay leaf, parsley and garlic, mix well and remove from the heat. ~ Spread the onion mixture over the fish; add a layer of sliced potatoes and sliced tomatoes. ~ Drizzle 4 tbsp of olive oil over the top of the tomatoes and potatoes and sprinkle with breadcrumbs. ~ Arrange the lemon slices overlapping down the centre and bake in a preheated oven at 180 degrees Celsius (see conversions) for about 30 minutes. ~ Serve immediately with a Greek Salad and a glass of wine of your choice. ~ Good luck and bon appétit.