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

Method

• 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 for about 30 minutes.
• Serve immediately with a Greek Salad and a glass of wine of your choice.