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
![Psaria Plaki (Baked Red Snapper)](https://www.greektastes.com/wp-content/uploads/2012/04/psari-plaki.jpg)
Psaria Plaki (Baked Red Snapper)
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.