Prep 15 mins
Cook 1 hr
A Greek way to prepare fish. It's very tasty and is a nice alternative to frying. Flounder, sole, porgy, any fish will basically do---I guess.
- 1 whole red snapper (gutted and scaled)
- 3 -4 idaho potatoes, cut in 1/2 inch rounds
- 1 -2 tomatoes, cut into 1/2 inch rounds
- 1⁄2 bunch fresh parsley, minced
- 1 -2 onion, cut into 1/2 inch rounds
- 5 -6 garlic cloves, sliced
- 3⁄4 cup olive oil
- 1 1⁄2 lemons
- After your fish is totally cleaned, place it in a large baking pan and score it with a knife on each side, making three lines or incisions on its body. You can make it fancy and do another 3 lines the cross way if you're in a Jaques Pépin kinda mood.
- Season it generously with salt, pepper, and oregano, especially inside the gutted slit and on the side incisions.
- You may also add some garlic or slices in the belly and the incisions.
- Place the fish exactly in the middle of the pan. Around it, add the potatoes,onions and tomatoes in a row, alternating one after the other. Season those as well, with salt, pepper, parsley and lots of oregano.
- Place any leftovers inside the belly of the fish.
- Drizzle the food with the juice of one and a half lemons.
- Add the olive oil, evenly coating all ingredients.
- Add 1/2 cup water.
- Place in a 375 to 400 degree oven and cook until potatoes are tender for about 45 minutes to an hour. You may even foil it first for about half the time.
- The sauce shouldn't be too thick or too watery.
- The fish and potatoes should be a bit crisp and brown on their surfaces.
- Add more lemon if desired.